*  ' 

THE  \f-e.C<  eL*-1 

COMPLETE 

PRACTICAL  DISTILLER: 

COMPRISING 

THE    MOST   PERFECT    AND    EXACT    THEORETICAL  AND 
PRACTICAL    DESCRIPTION 

OF   TEE 

ART  OF  DISTILLATION  AND   RECTIFICATION; 

INCLUDING    ALL    OF 

THE  MOST  RECENT    IMPROVEMENTS    IN  DISTILLING    APPARATUS; 

INSTRUCTIONS    FOR    PREPARING    SPIRITS    FROM    THE 

NUMEROUS    VEGETABLES,  FRUITS,  ETC. 

DIRECTIONS  FOR  THE   DISTILLATION   AND   PREPARATION  OF 

ALL  KINDS  OF  BRANDIES  AND  OTHER  SPIRITS,  SPIRITUOUS  AND 
OTHER  COMPOUNDS,  ETC.,  ETC. 

BY 

M.  LA  FAYETTK  BYRN,  M.D., 

GRADUATE    OF    THE    UNIVERSITY    OF    THE    CITY    OF    NEW    YORK. 

EIGHTH     EDITION. 
TO    WHICH    ARE    ADDED, 

PRACTICAL    DIBEgjP^Uif'L    JLLijj.IX  I  S  T  I  L  L  I  N  G. 

FROM  THE  FRENO 

OH1  THE 


[UNIVEHSIT7J 


IILADELPHIA  : 
HENRY  CAREY  BAIRD  &  CO., 

INDUSTRIAL  PUBLISHERS, 

810  WALNUT  STREET. 

1880. 


Entered  according  to  Act  of  Congress,  in  the  year  1870,  by 
HENRY  CAREY  BAIRD, 

In  the  Clerk's  Office  of  the  District  Court  for  the  Eastern  District  of 
Pennsylvania. 


COLLINS,     PRIHTBR. 


PREFACE  TO  THE  EIGHTH  EDITION. 


IN  presenting  to  the  public  a  new  and  improved 
edition  of  THE  COMPLETE  PRACTICAL  DISTILLER, 
the  publisher  desires  to  express  an  acknowledg- 
ment of  -his  appreciation  of  the  success  with  which 
the  book  has  met  in  the  past,  and  of  its  growing 
popularity  at  the  present  time. 

He  has  added  to  it  M.  Flinz's  PRACTICAL  DIREC- 
TIONS FOR  DISTILLING,  which  has  recently  appeared 
in  Paris  as  a  separate  and  distinct  publication. 
This,  he  confidently  believes,  will  be  found  direct 
and  practical,  and  will  add  greatly  to  the  value 
and  usefulness  of  a  book  which  has  already  re- 
ceived so  many  and  such  substantial  evidences  of 

favor. 

H.  C.  B. 

PHILADELPHIA,  March  15,  1870. 
(3) 


PKEFACE. 


FOR  a  long  time  the  public  have  been  in  want  of 
a  work  on  the  art  of  Distillation  and  Rectification, 
couched  in  such  language  that  every  one  could 
appreciate  it ;  and  of  such  size  and  value  that  the 
price,  and  the  time  required  to  read  it,  would  prove 
the  least  objectionable.  From  the  best  information 
I  can  gain,  no  work  has  appeared  on  this  subject 
for  many  j^ears.  Owing  to  this  fact,  most  of  the 
improvements  which  have  been  made  in  the  art 
have  proved  of  little  use  to  the  larger  class ;  and 
thus  things  have  almost  remained  stationary  with 
regard  to  this  very  important  matter,  particularly 
in  this  country  ;  which  is,  indeed,  greatly  to  be 
lamented,  as  we  are  in  possession  of  every  thing, 
in  the  way  of  fruits,  vegetables,  etc.,  which  have 
hitherto  been  used  in  distillation. 

I  trust  that  in  the  following  pages  the  reader  will 
find  every  thing  that  the  present  state  of  science 
calls  for,  and  that  the  suggestions  may  prove  of 
great  practical  advantage ;  which  I  think  they  will 
do,  as  every  thing  is  given  in  the  shortest  and 
plainest  manner.  It  is  almost  needless  to  say  that 
I  have  consulted  every  authority  that  I  could  find, 
for  the  purpose  of  making  this  a  complete  work ; 
they  are,  however,  too  numerous  to  mention  here, 
and  would  be,  moreover,  of  no  benefit  to  the  reader. 
With  these  few  prefatory  remarks,  the  book  is  sub- 
mitted to  the  public. 

(4j  M.  LA  FAYETTE  BYRN,  M.  D. 


CONTENTS 


PAOE 

DESCRIPTION  of  a  Distillery 9 

Some  Directions  to  the  Distiller 11 

Of  Distillation,  and  the  Apparatuses  made  use  of. ...     17 

Continuous  Distillation  26 

Mode  of  Working  the  Apparatus 32,  39,  43 

Apparatus  used  principally  in  American  and  English 

Distilleries 44 

Instrument  to  prevent  Inequality  of  Heat  in  Distilla- 
tion      59 

Of  the  Process  of  Malting,  etc 63 

French  Method 79 

English  Method 81 

Fermentation 84 

Kectilication 89 

Common  Process  of  Malt  Distilling 91 

French  Process  of  Distilling  and  Preparing  Brandy..     93 
Method  of  Preventing  the  Deterioration  of  Brandies.     95 

Malt  Whisky 96 

Process  for  Making  Dutch  Geneva 98 

Process  for  Brewing  Hollands  Gin 101 

Process  for  Kectification  into  Hollands  Gin. . . 103 

Distillation  of  Common  Gin 106 

Spirit  of  Potatoes 106 

Apparatus  made  use  of  in  the  Distillation  of  Potato 

Spirit 107 

Reduction  of  the  Potatoes 112 

(5) 


CONTENTS. 

^  PAGE 

Mashing-  of  Potatoes 114 

Rasping  Potatoes 116 

Separation  of  the  Fecula 116 

Draining 1 18 

Arrack,  or  Spirits  of  Rice. .  a 124 

Spirits  of  Beet-Roots 127 

The  Beet  Rasp 128 

Kirsch-Wasser,  or  Spirits  of  Cherries 133 

Of  some  of  the  Products  of  this  Country  which  afford 

Spirits  by  Distillation 135 

Cider  Spirits,  or  Apple  Brandy 135 

Peach  Brandy 136 

Of  the  Preparation  and  Distillation  of  Rum 137 

Process  made  use  of  in  Great  Britain  and  Ireland  for 

Fermenting  and  Distilling  Molasses 140 

Raisin  Spirits 143 

Flavoring  and  Coloring  of  Spirits 143 

Process  for  Making  Rum  Shrub 144 

Process  for  Making  Brandy  Shrub 145 

Elder  Juice 145 

Method  of  Making  Cherry  Brandy 146 

Eau  de  Luce 147 

Irish  Usquebaugh 148 

Process  of  Making  Nectar 149 

Imperial  Ratafia ' 149 

Method  of  Making  Lovage  Cordial 150 

Process  of  Making  Citron  Cordial 150 

Cinnamon  Cordial , 151 

French  Noyau 151 

Peppermint  Cordial 152 

Process  of  Making  Aniseed  Cordial 152 

Method  of  Making  Caraway  Cordial , 153 

French  Vinegar 153 

Method  of  Making  English  Vinegar 154 


CONTENTS.  7 

PAGE 

Some  General  Directions  for  the  Distillation  of  Simple 

Waters,  etc .  , 155 

Of  the  Stills  used  for  Simple  Waters 156 

Cinnamon  Water 158 

Peppermint  Water 158 

Damask-Kose  Water .' .   158 

Orange-Flower  Water 158 

Orange  Wine 159 

Simple  Lavender  Water 159 

Compound  Lavender  Water 1 60 

Hungary  Water 160 

Some  General  Directions  for  the  Distillation  of  Spirit- 
uous Waters 161 

Jessamine  Water 162 

Eau  de  Beaute" 162 

Some  Remarks  on  the  Uses  of  Feints,  and  their  Gen- 
eral Character 163 

Rules  for  Determining  the  Relative  Value  and  Strength 

of  Spirits 164 

Observations  on  Distillations  of  a  Special  Character, 

and  on  the  Selection  of  Apparatus  most  useful.  165 
Remarks  on  an  Instrument  intended  for  Testing  Wines.  184 
Some  General  Directions  for  the  Preparation  of  various 

Cordials,  Compounds,  etc 187 

On  some  of  the  Plans  resorted  to  for  the  purpose  of 

Adulterating  Brandy 188 

Process  for  Making  Lime  Water 191 

Process  of  Making  Sulphuric  Ether 191 

Instructions  for  Making  Infusions,  Spirituous  Tinc- 
tures, etc 1 94= 

Tonic  arid  Alterative  Cordial 195 

A  romatic  Bitters 196 

Process  for  Making  a  Diuretic  and  Stomachic  Com- 
pound    196 

Process  for  Making  Tincture  of  Musk. .  .   197 


8  CONTENTS. 

APPENDIX. 

PRACTICAL  DIRECTIONS  FOB  DISTILLING.      FROM  THE 
FRENCH  OF  TH.  FLINZ,   BREWER  AND  DISTILLER. 

PART  FIRST. 

PRELIMINARY    OBSERVATIONS. 

PAGE 

I.  Maceration 200 

II.  Fermentation 202 

III.  Distillation 204 

IV.  Rectification 205 

PART  SECOND. 

SPECIAL   OBSERVATIONS. 

I.  Buildings 207 

II.  Utensils 208 

III.  Maceration 208 

IY.  Fermentation,  Distillation,  Rectification 209 

Y.  Yeast 210 

YI.  Malt 211 

VII.  Preservation  of  Spirituous  Liquors 213 

VIII.  Raw  Materials 214 

Index 215 


- 


SIT  7] 


THE 

COMPLETE 

PRACTICAL  DISTILLER. 


'DESCRIPTION  OF  A  DISTILLERY. 

WHEN  the  establishment  of  a  distillery  on  a  grand 
scale  is  undertaken,  it  is  incumbent  on  those  concerned 
to  make  every  preparation  necessary  to  facilitate  their 
labours,  insure  the  preservation  of  their  materials,  pre- 
serve their  products,  and  employ  as  few  hands  as  possible. 
The  space  destined  for  a  distillery  should  of  course  be 
large.  It  should  contain  a  plentiful  spring,  excellent 
vaults,  store-houses,  &c.  A  situation  near  a  stream  of 
water  is,  of  all  others,  the  most  preferable,  if  in  the  coun- 
try; but  by  whatever  means  water  may  be  obtained,  it 
will  be  necessary  to  be  secured  against  the  possibility  of  a 
failure  at  any  time. 

The  cellar  should  be  considered  as  the  magazine  in 
which  all  the  wine,  previous  to  its  distillation,  should  be 
deposited;  and  ought  to  occupy  the  same  space  under 
ground  as  the  distillery  above  it.  It  has  been  observed 
that  the  best  and  most  perfect  cellar  is  that  where  the ' 
thermometer  is  always  between  55°  and  65°  of  heat  by 

9 


JO  THE   COMPLETE    PRACTICAL   DISTILLER 

the  scale  of  Fahrenheit.  The  further  the  temperature  of 
this  part  deviates  from  this  standard,  the  worse  it  is.  If 
a  cellar  has  not  a  sufficient  depth,  it  is  necessary  to  dig  it 
deeper;  if  too  much  exposed  to  the  air,  surround  it  with 
walls ;  increase  the  doors,  and  diminish  the  air-holes ;  stop 
up  those  that  are  not  well  placed,  and  open  fresh  ones  that 
will  introduce  a  new  current  of  air. 

A  cellar  ought  to  be  at  least  about  sixteen  feet  in  depth, 
the  roof  twelve  or  fourteen  feet  high,  and  the  whole  bottom 
covered  with  some  four  feet  of  earth.  The  entrance  should 
always  be  within  two  doors,  one  of  which  should  be  at  the 
top  of  the  stairs,  and  the  other  at  the  bottom ;  and  this  is 
equal  to  a  gallery.  If  the  entrance  should  look  toward 
the  south,  it  is  necessary  to  change  it,  and  carry  it  to  the 
north.  Cellars  whose  entrances  are  toward  the  south  or 
the  west  are  not  as  they  should  be  :  every  one  must  see  the 
reason  of  this.  In  proportion  as  the  heat  of  the  atmo- 
sphere after  winter  increases  eight  or  ten  degrees,  a  cer- 
tain number  of  the  air-holes  must  be  closed,  because  the 
air  of  a  cellar  always  endeavours  to  put  itself  in  equili- 
brium with  that  of  the  atmosphere.  On  the  contrary, 
during  the  summer  it  is  proper  to  admit  the  external  air 
to  a  certain  point,  to  diminish  the  heat  of  the  cellar. 
Here,  however,  some  restriction  is  necessary  :  if  the  ex- 
ternal air  is  of  55°,  then  the  air-holes  must  be  closed. 
Prudent  conduct  with  respect  to  the  air-holes  will  pre- 
serve the  wine,  and  prevent  its  being  impaired  while  in 
the  casks. 

A  good  cellar  for  wine,  spirits,  or  beer  should  be  at  a 
proper  distance  from  the  passage  of  carts,  carriages,  and 
all  manner  of  vehicles ;  and  also  from  shops  or  forges  of 


SOME   DIRECTIONS    TO   THE   DISTILLER.  11 

workmen  who  are  continually  in  the  use  of  the  hammer 
and  anvil.  Their  blows  affect  the  vessels,  as  well  as  the 
fluids  they  contain;  they  also  facilitate  the  disengage- 
ment of  the  carbonic  acid  gas,  the  first  connection  of 
bodies ;  the  lees  combine  with  the  wine,  insensible  fer- 
mentation is  augmented,  and  the  liquor  more  promptly 
decomposed. 

A  cellar  cannot  be  too  dry ;  humidity  undermines  the 
tuns,  moulds  and  rots  the  hoops  till  they  burst,  and  the 
wine  is  lost.  Besides  this,  humidity  penetrates  the  casks 
insensibly,  and  at  length  communicates  a  mouldy  taste  to 
the  liquor.  Experience  has  proved  in  France  that  wine 
preserved  in  vast  tuns,  built  into  the  stone  walls  of  good 
cellars,  increases  in  spirit  every  year.  These  tuns  are 
not  subject  to  running,  like  the  common  casks;  and  also 
contribute  very  much  in  point  of  economy,  and  in  the  end 
are  less  expensive  than  wood.  For  one  apparatus,  the 
space  appropriated  to  a  distillery,  properly  speaking, 
should  not  be  less  than  from  forty  to  fifty  feet  by  fifteen 
or  twenty ;  but  this  is  only  to  be  understood  of  distilleries 
of  wine  or  spirits.  A  large  yard  or  court  is  also  necessary 
to  a  distillery. 


SOME  DIRECTIONS  TO  THE  DISTILLER. 

THE  average  gravity  of  worts  brewed  from  a  mixture 
of  malt  and  barley  is,  in  all,  from  100  to  120  pounds  of 
saccharine  matter  per  barrel.  But  part  of  this  gravity  is 
made  up  from  a  mixture  called  fo£>,  which  is  a  powerful 
and  strong  saccharine,  made  from  barley  and  malt  flour, 


12  THE   COMPLETE    PRACTICAL   DISTILLER. 

and  added  to  the  brewing  of  the  common  worts.  This 
mixture,  although  so  high  in  gravity,  is  yet  generally 
well  fermented,  being  cut  down  so  low  as  from  6  to  2 
pounds  on  Dicas's  instrument,  (given  further  on.)  This 
attenuation  is  accomplished  generally  in  the  space  of  from 
10  to  20  days  at  most.  When  perfectly  fine,  it  is  put 
into  the  wash-still,  and  distilled  into  low  wines.  These 
are  afterward  put  into  the  low  wine  still,  and  made  into 
spirits  and  feints.  The  mere  working  of  these  stills  is  a 
simple  mechanical  process,  to  perform  which,  from  their 
great  size,  there  is  plenty  of  time. 

The  average  charge  of  a  wash-still  is  from  10,000  to 
20,000  gallons  of  wash  at  once,  and  the  charge  of  the  low 
wine  still  is  the  produce  of  the  wash  from  the  wash-still. 
From  this  it  will  be  seen  that  the  particular  still  requisite 
in  conducting  a  distillery  to  advantage,  relates  to  the  brew- 
ing of  strong  worts,  and  to  the  proper  fermenting  of  them, 
a  sort  of  knowledge  which  has  absolutely  become  a  science 
in  the  hands  of  those  who  possess  it. 

When  the  still  is  charged  with  goods  for  distilling,  and 
luted,  then  make  the  fire  under  it,  which  should  be  of 
coals,  if  they  can  be  obtained,  because  their  heat  is  most 
durable,  and  wood  fires  are  subject  to  both  extremes,  of 
too  much  and  too  little  heat,  which  are  prejudicial  and 
hazardous.  Let  the  fire  be  pretty  moderate  at  first ;  then 
increased  by  degrees,  and  now  and  then  stirred  up  with 
the  poker;  and  by  laying  the  hand  upon  the  body  of  the 
still,  as  the  fire  gains  strength  in  the  stove  or  furnace 
under  the  still,  you  will  by  moderate  degrees  carry  it  up 
to  the  still-head.  When  this  becomes  warm  or  hot,  a 
damp  is  to  be  prepared  to  check  or  lessen  the  violence  of 


SOME    DIRECTIONS    TO    THE    DISTILLER.  13 

the  fire.  Special  care  must  be  taken  that  no  manner  of 
grease,  tallow,  soap,  or  any  other  such  like  unctuous  mat- 
ter, get  or  fall  into  the  tubs,  rundlets,  or  cans,  because 
they  quite  take  off  all  manner  of  proof  of  the  goods;  and 
although  the  strength  be  very  high,  yet  they  will  appa- 
rently fall  as  flat  as  water,  and  then  their  strength  can 
only  be  ascertained  by  the  hydrometer.  Lighted  candles, 
torches,  paper,  or  other  combustible  matters,  should  never 
be  brought  near  the  still  or  any  vessel  where  the  goods 
are  contained,  which  are  subject  to  take  fire  upon  very 
slight  occasions. 

But  should  an  accident  take  place,  get  immediately  a 
woollen  blanket  or  rug,  drenched  in  water,  and  cast  upon 
the  flame,  which  will  extinguish  it  by  excluding  the  air. 
Some  persons,  after  the  still  is  charged,  make  a  lu-ting  or 
paste,  made  half  of  Spanish  whiting  and  the  other  of  rye- 
meal,  bean-meal,  or  wheat-flour,  well  mixed  together,  and 
made  with  water  of  the  consistence  of  an  ordinary  paste 
for  baking }  and  having  put  on  the  still-head,  work  and 
make  it  pliable,  and  spread  it  upon  the  junctures  of  the 
body  and  head  of  the  still,  to  keep  in  the  goods  from 
boiling  over.  Reserve  a  piece  of  the  paste,  lest  the  lut- 
ing should  crack  or  break  out,  which  is  very  dangerous. 
It  is  a  custom  among  some  gentlemen  of  the  trade  to  put 
one-third  or  one-fourth  part  of  proof  molasses-brandy  pro- 
portionally to  what  rum  they  dispose  of,  which  cannot  be 
distinguished  but  by  an  extraordinary  palate,  and  does 
not  at  all  lessen  the  body  or  proof  of  the  goods,  but 
makes  them  something  cheaper.  To  recover  or  amend 
any  common  waters,  or  genevas,  will  take  such  a  quantity 
of  proof  or  double  goods  of  the  same  kind  or  denomma- 

2 


14  THE    COMPLETE   PRACTICAL   DISTILLER. 

fcion  to  the  other  as  the  price  will  bear,  or  will  answer 
the  intentions,  by  such  composition  or  mixture. 

If  by  putting  proof  and  weak  goods  together,  the  co- 
lour or  face  of  the  goods  be  spoiled,  which  before  their 
being  mixed  together  were  fine,  as  it  frequently  happens, 
they  must  be  cleaned  or  fined,  as  when  newly  distilled. 
Some  persons  throw  in  about  a  pound  of  alabaster  pow- 
der into  their  mixed  goods,  to  stop  up  the  porous  parts 
of  the  flannel  sleeve,  which  fines  them  immediately. 

To  recover  any  goods  to  a  better  body  or  strength, 
when  too  low  or  weak,  or  fine  cordial  waters,  a  proper 
quantity  must  be  put,  by  little  and  little  at  a  time,  of 
spirits  of  wine  to  the  goods,  mixing  or  stirring  them  well 
together.  They  may  be  perfectly  restored  to  the  desired 
proof  with  little  or  no  loss,  because  the  spirits  of  wine 
stand  at  about  the  same  price  with  the  cordials,  and  cost 
less  than  some  of  the  brandies.  If,  by  chance  or  acci- 
dent, any  goods  happen  to  be  spoiled  in  their  complexion, 
especially  genevas,  which  may  be  turned  as  black  as  ink 
even  by  an  iron  nail  dropping  into  the  cask,  they  must 
be  distilled  over  again,  by  putting  in  half  the  quantity 
of  the  ingredients  as  usual ;  and  they  will  come  perfectly 
fine  as  rock-water  from  the  still,  and  must  be  dulcified  ac- 
cording, just  as  they  were  at  their  first  being  made.  But 
the  goods,  notwithstanding  the  misfortune  they  met  with, 
will  be  much  better  than  they  were  before ;  for  by  every 
distillation  they  are  weakened  near  1  in  20,  though  im- 
proved in  goodness,  as  before  observed. 

Distillers,  when  drawing  off  and  making  up  their  dis- 
tilled goods,  should  be  often  trying  them  in  a  glass  or 
phial;  and  when  the  bead  or  proof  immediately  falls 


SOME    DIRECTIONS    TO    THE    DISTILLER.  15 

down,  and  does  not  continue  a  pretty  space  upon  the 
surface,  then  they  should  take  away  the  can  of  goods, 
and  substitute  another  vessel  to  receive  the  feints,  which, 
if  suffered  to  run  among  the  rest,  would  cause  a  disagree- 
able relish,  and  be  longer  in  fining  down ;  whereas,  the 
feints  being  kept  separate,  the  goods  will  be  clean  and 
well  tasted  when  made  up  with  liquor  to  their  due  quan- 
tity. When  the  still  is  first  charged,  some  persons  add 
about  6  ounces  of  bay-salt  to  every  10  gallons  of  spirits, 
and  so  proportionably,  whereby  the  goods  will  cleanse 
themselves,  and  separate  from  their  phlegmatic  parts. 
Some  are  also  in  the  habit  of  using  a  handful  of  grains  of 
paradise,  to  make  the  goods  feel  hot  upon  the  palate,  as  if 
they  bore  a  better  body ;  yet  this  should  never  be  done,  as 
it  conduces  nothing  toward  the  advancement  of  the  proof. 

After  all  the  goods  have  come  off,  if  designed  for  dou- 
ble goods,  they  must  be  made  up  to  their  first  quality 
with  liquor.  For  instance,  if  a  still  is  charged  with  3 
gallons  of  proof  spirits,  they  will  yield  in  distillation 
about  2  gallons  without  feints ;  which  deficiency  of  1 
gallon  must  be  made  up  with  liquor  (and  sugar  used  in 
dulcifying)  to  their  determined  quantity.  To  single  or 
common  goods  must  be  added,  over  and  above  the  pre- 
scribed quantity  in  compounding  double  goods,  one  and  a 
half  part  more  of  liquor,  (viz.  one  gallon  and  a  half,)  to 
dilute  it  for  single  or  common  goods. 

When  goods  are  to  be  dulcified,  you  must  never  put 
your  dissolved  sugar  among  your  new  distillation  till  the 
dulcifying  matter  becomes  perfectly  cold;  for  if  mixed 
hot  with  the  goods,  it  would  cause  some  of  the  spirits  to 
exhale,  and  render  the  whole  more  foul  and  phlegmatic 


16  THE    COMPLETE    PRACTICAL   DISTILLER. 

than  otherwise.  To  fine  any  goods  speedily  for  immediate 
use  or  sale,  (especially  white  or  pale  goods,)  add  about  2 
drachms  of  crude  alum,  finely  powdered,  to  3  gallons  of 
goods ;  rummage  them  well,  and  the  residue  will  imme- 
diately become  clear  and  transparent  It  must  also  be 
observed,  that  what  is  called  the  Hippocrates  bag,  or  flan- 
nel sleeve,  is  very  necessary  for  a  distiller  or  brandy-mer* 
chant,  as  by  the  use  of  this  all  bottoms  of  casks,  though 
ever  so  thick  and  feculent,  by  putting  into  this  bag  to  fil- 
ter, become  presently  clear — the  porous  parts  of  said  bag 
being  soon  filled  with  grosser  matter,  and  the  thin  or 
liquid  element  runs  clear  from  the  bag,  and  is  as  good  as 
•any  of  the  rest.  Also,  any  foul  goods  or  liquor  may  be 
presently  made  clear  and  fine,  by  putting  some  alabaster, 
powdered,  into  the  liquor,  or  sprinkling  the  same  on  the 
bag  to  stop  its  pores,  by  which  they  presently  become  or 
run  clear,  leaving  nothing  but  the  sediment  or  gross  mat- 
ter in  the  bag ;  nor  does  the  liquor  contract  the  least  ill 
flavour  from  the  alabaster  powder. 

The  said  bag  is  made  of  a  yard  of  flannel,  not  over  fine 
or  close  wrought,  laid  sloping,  so  as  to  have  the  bottom 
of  it  very  narrow,  well  sewed  up  the  side,  and  the  upper 
part  of  the  bag  folded  about  a  broad  wooden  hoop,  and 
well  fastened  to  it ;  then  boring  the  hoop  in  three  or  four 
places,  it  may  be  suspended  by  a  cord.  But  the  bottoms 
of  fine  goods,  which  are  much  more  valuable,  must  be  fil- 
tered or  put  through  blotting-paper,  folded  in  four  parts, 
one  part  or  leaf  to  be  opened  funnel-wise,  and  made  capa- 
ble to  receive  what  it  will  hold  of  the  bottoms ;  this  being 
put  into  the  upper  part  of  a  large  tin  funnel,  will  filter  off 
all  the  goods  from  the  sediment. 


DISTILLATION  17 


OF  DISTILLATION,  AND  THE  APPARATUSES 
MADE  USE  OF. 

THE  apparatus  for  distilling,  upon  which  many  im- 
provements in  France  are  founded,  is  that  of  M.  Adam. 
En  a  furnace,  situated  in  one  corner  of  the  distillery,  is 
placed  a  still  built  into  the  masonry.  The  head  is  in  the 
form  of  a  dome,  solidly  fixed  with  the  cucurbit.  From 
the  centre  of  this  dome  a  tube  ascends,  as  thick  as  a  man's 
arm  ;  and  this  runs  into  the  first  vessel,  placed  on  one  side 
of  the  stili,  which  is  fixed  upon  strong  joists. 

From  this  vessel  issues  a  second  tube,  similar  to  the 
first,  but  in  the  form  of  an  arch,  which  enters  into  an- 
other vessel,  also  resembling  the  first,  which  communi- 
cates with  a  third  in  the  same  manner.  In  this  apparatus, 
thus  simplified,  there  are  several  points  to  be  considered : 
In  the  first  place,  all  the  vessels  fixed  upon  the  joists  are 
made  in  the  form  of  an  egg,  and  have  their  two  ends 
placed  vertically.  Secondly,  that  the  entering  tubes,  viz. 
those  which  proceed  from  the  still  to  the  first  egg,  and 
from  the  first  to  the  second,  &c.  have  their  extremities 
in  the  bottom  of  each  egg,  and  there  form  something  like 
the  head  of  a  garden  or  watering  pot,  pierced  with  several 
holes,  Thirdly,  the  last  of  these  eggs,  when  there  are 
but  three,  and  sometimes  the  two  last,  when  there  are 
four,  are  furnished  with  a  cooler  in  their  upper  part ;  and 
this  is  always  filled  with  water  while  the  distillation  is 
going  on.  These  vessels,  with  their  refrigerators,  are 
called  condensers. 

Every  distiller  does  not  use  condensers;  the  major itj 
2* 


18  THE    COMPLETE    PRACTICAL    DISTILLER. 

look  upon  them  as  useless  when  they  only  wish  to  obtain 
three-six.  However,  they  have  all  the  rest  of  the  appa- 
ratus complete ;  and  as  these  eggs  communicate  one  with 
another,  and  each  separately  with  the  first  worm,  they 
may  be  used  as  condensers  at  pleasure ;  it  is  only  neces- 
sary to  turn  or  stop  one  of  the  cocks. 

At  the  extremities  of  these  eggs  a  large  tub  is  placed, 
the  interior  of  which  contains  a  large  worm  constructed 
of  tin,  which  plunges  into  the  wine  instead  of  water,  and 
is  hermetically  sealed.  This  first  worm  communicates 
with  a  second  longer  than  itself,  and  enters  a  large  tub 
placed  under  the  first,  which  is  entirely  full  of  water. 

On  one  side,  and  under  this  lower  tub,  a  large  space  is 
dug  in  the  earth  and  built  round  with  stone,  which  the 
French  distillers  call  a  tampot ;  this  serves  as  a  magazine 
for  their  wine  previous  to  distillation,  which  may  be 
pumped  into  the  upper  tub.  All  the  eggs,  as  well  as  the 
still,  communicate  with  the  upper  tub  through  tubes 
placed  between  the  lower  part  of  the  eggs  and  the  still ; 
there  are,  besides,  lateral  tubes  which  run  from  the  uppei 
part  of  the  eggs  to  the  orifice  of  the  worm  in  the  uppei 
tub.  There  are  other  tubes  proceeding  from  the  uppei 
part  of  each  of  the  vessels,  even  from  the  still,  which  en- 
ter a  small  worm  immersed  in  a  little  tub  upon  the  fur- 
nace, by  the  side  of  the  still.  The  mechanism  of  the 
distillation  is  no  less  curious  than  the  apparatus. 

Explanation  of  the  Egg-Plate. — A  is  the  furnace  on 
which  the  still  B  is  built ;  of  this  the  dome  or  head  only 
is  to  be  seen ;  the  punctuated  lines  indicate  the  form 
masked  by  the  building,  c  is  the  tube,  furnished  with  a 
cock  on  the  outside  of  the  furnace,  communicating  witb 


DISTILLATION. 


Fig.l 

the  bottom  of  the  still,  for  the  purpose  of  discharging  the 
alembic  and  the  eggs.  The  small  tube  D,  also  provided 
with  a  cock,  serves  to  point  out  when  the  still  is  full 
within  two-thirds  of  its  height.  The  little  tube  E  also 
proceeds  from  the  head  of  the  still,  with  its  cock,  which 
communicates  with  the  long  tube  x  X  X  x,  which  runs 
from  the  last  egg — that  is  to  say,  from  that  at  the  great- 
est distance  from  the  still — and  communicates  with  the 
little  worm  which  is  plunged  in  the  little  tub  F,  placed 
under  the  furnace  to  prove  the  vapours  contained  in  each 
of  the  distillatory  vases.  This  little  worm  has  the  cock  Q 
at  its  lower  orifice.  H,  H,  H  are  a  series  of  distillatory  ves- 
sels or  condensers,  in  the  shape  of  eggs,  solidly  fixed  upon 
the  timber-work  p  Q,  and  in  succession  with  each  other  on 
the  side  of  the  still. 

This  plate  represents  only  three  eggs,  though  the  num- 
ber may  be  augmented  at  pleasure.  It  was  the  opinion 
of  M.  Adam  that  the  greater  the  number  of  eggs,  the  bet- 
ter the  rectification  would  be  carried  on.  The  still  com- 
municates with  the  first  egg  by  the  tube  i,  whhh  rises 


20  THE   COMPLETE   PRACTICAL   DISTILLER. 

from  the  centre  of  the  head  or  dome,  and  descends  to  the 
bottom  of  the  egg,  where  it  enlarges  into  the  form  of  the 
rose  of  a  garden  watering-pot,  pierced  with  a  number  of 
holes.  It  must  be  understood  that  this  tube  is  soldered  to 
the  egg  at  its  entrance,  to  prevent  any  other  issue  of  the 
vapours  but  by  the  way  icf ended. 

The  first  egg  communicates  with  the  second,  this  with 
tho  third,  and  so  on  to  the  last,  by  means  of  the  tube  M, 
which  is  soldered  to  the  first  egg  at  the  point  K,  and  pro- 
ceeds to  the  bottom  of  the  following,  where  it  enlarges  in 
the  form  of  a  watering-pot,  as  in  the  first.  The  last  egg 
is  furnished  with  the  cooler  N,  by  means  of  which  the  su 
perior  part  of  the  egg,  where  the  vapours  are  collected,  is 
encircled  with  water  to  commence  the  refrigeration.  This 
cooler  is  supplied  with  a  cock  o,  to  let  out  the  water  when 
it  gets  too  warm.  Every  condenser  is  furnished  with  a 
cock  like  this,  or  otherwise  their  upper  parts  are  plunged 
into  the  common  tub  full  of  water. 

This  tub  or  bag,  often  made  of  copper,  has  the  form  of 
a  parallelepiped.  The  tube  R  communicates  from  the 
second  egg  with  the  worm,  which  is  generally  used  with 
two  eggs,  sufficient  to  obtain  brandy  at  18°,  when  they 
close  the  cock  M,  which  communicates  with  the  second 
and  third  egg,  and  they  open  the  cock  R  to  establish  the 
communication  with  the  worm.  The  pipe  s  communi- 
cates between  the  third  egg  and  the  worm.  When  three 
eggs  are  used,  they  operate  as  just  indicated;  they  open 
the  cocks  M  and  s,  and  stop  the  cock  R.  The  same  pro- 
ceeding is  observed  when  the  greatest  number  of  eggs  are 
employed. 

Each  rf  these  has  a  tube  that  communicates  with  the 


DISTILLATION.  21 

worm,  and  all  these  are  soldered  to  the  spherical  T,  in 
which  the  vapours  from  each  egg  are  deposited,  to  be 
conveyed  from  thence  into  the  worm  in  the  tub  u.  u  is 
a  tub,  hermetically  closed,  which  contains  the  principal 
worm ;  this  is  full  of  wine,  heated  by  the  passage  of  the 
hot  vapours  from  the  last.  It  is  also  surmounted  with 
the  dome  a,  from  which  proceeds  the  pipe  ft,  that  serves 
to  contain  the  alcoholic  vapours  that  escape  from  the  tube 
last  mentioned,  from  the  vessel  T,  or  from  any  of  the 
eggs  or  still,  to  convey  them  thence  into  the  worm,  j  is 
a  large  tub  under  the  first,  and  which  encloses  the  second 
worm,  but  is  much  longer  than  the  other. 

It  is  full  of  water,  always  kept  cold ;  but  disgorges  itself 
through  the  pipe  c  on  the  outside  of  the  vessel,  against 
which  it  is  supported  by  the  three  iron  bars  d,  d,  d.  It 
has  not  been  thought  necessary  to  represent  the  stone 
cavity  used  as  a  storehouse  for  the  wines  designed  for  dis- 
tillation, which  wines  may  be  raised  into  the  tub  u  by 
means  of  a  pump  managed  by  one  man  ;  the  conducting 
pipe  of  this,  marked  fff>  discharges  itself  near  the  bot- 
tom of  the  tub  u. 

g  (j  g  is  the  pipe  of  communication  belonging  to  the 
still  and  the  eggs;  7i,  *',  k  are  cocks  to  establish  or  inter- 
cept the  communication  of  the  eggs  with  the  conducting 
pipe  g;  I,  I,  m,  n  are  cocks  for  continuing  or  interrupting 
the  communication  between  each  egg  and  the  still,  to  dis- 
charge it,  or  with  the  condensing  vessel,  for  the  purpose 
of  filling  it ;  o  o  0  is  the  pipe  through  which  the  brandy 
or  the  feints  are  conveyed  by  means  of  the  tunjp,  when 
they  wish  to  charge  the  still  or  the  eggs.  It  is  soldered 
to  the  pipe  g,  into  which  it  discharges  itself,  and  is  con« 


22  THE   COMPLETE   PRACTICAL   DISTILLER. 

solidated  with  the  rest  of  the  apparatus  by  two  iron  bars, 
one  of  which  is  nailed  to  the  timber-work  p  Q,  while  the 
other  is  attached  to  the  first  egg.  This  pipe  is  called 
come  d'abondance,  or  horn  of  plenty.  All  the  apparatus 
of  the  French  distillers  that  have  been  encouraged  by  pa- 
tents have  been  constructed  according  to  the  principles  of 
this  now  described,  or  those  analogous  to  them. 

In  the  working  of  the  still  just  described,  they  first 
close  the  lower  cocks  that  communicate  with  the  grand 
tube  connected  with  the  egg.  They  open  those  of  the 
conducting  tube;  then  the  wine  contained  in  the  tun 
escapes  and  settles  in  the  still.  During  this  time  a 
labourer  pumps,  to  replace  the  wine  in  the  tun  that 
has  escaped  by  the  pipe.  They  know  that  the  still  is 
sufficiently  charged  when  the  wine  flows  through  the 
little  cock  adapted  to  it.  The  globules  are  compelled 
to  traverse  the  liquid  to  ascend  to  the  upper  part  of  the 
egg ;  but  it  is  necessary  to  observe  that  the  vapours  that 
issue  from  the  still  are  not  purely  alcoholic,  but  mixed 
with  many  watery  particles. 

In  visiting  the  vacant  part  of  the  egg,  the  watery  part 
mixes  with  the  wine,  with  which  it  has  much  affinity, 
while  the  spurious  parts,  accumulating  in  the  upper  part 
of  the  first  egg,  pass  from  that  into  the  second  and  third, 
and  after  having  traversed  them  all,  settle  in  the  upper 
worm,  where  they  condense,  and  finish  the  cooling  in  the 
second  worm. 

The  liquor  comes  out  cold  from  the  lower  orifice  of  the 
second  worm,  and  is  received  into  the  vessel  destined  to 
that  purpose.  The  vapours  are  passed  through  all  the 
condensers,  or  only  a  part  of  them,  accordingly  as  the 


DISTILLATION.  23 

operator  wishes  to  have  the  alcohol  more  or  less  pure.  In 
order  that  the  alcohol  should  not  evaporate  in  passing 
from  the  worm  into  the  hogshead,  &c.,  and  that  the 
stream  of  the  liquor  may  be  seen  at  the  same  time,  a  pipe 
is  attached  to  the  extremity  of  the  worm,  communicating 
with  the  bunghole  of  the  hogshead. 

The  terminating  part  of  this  pipe  is  formed  of  glass, 
through  which  the  liquid  may  be  distinctly  seen.  This 
instrument  is  called  the  lantern.  The  alcoholic  vapour 
that  passes  into  the  first  egg  in  a  state  of  ebullition,  and 
deposits  a  part  of  its  caloric  there,  contributes  to  the 
ebullition  of  the  wine  in  this  vessel,  and  disposes  the 
liquor  to  distillation ;  still  the  wine  is  not  carried  to  that 
degree  of  heat  necessary  for  this  operation  till  a  consider- 
able time  after  the  distillation  has  commenced  from  the 
still.  It  is  then  less  pure  than  when  it  was  first  put  in  \ 
it  is  charged  with  watery  vapours  that  have  not  been 
able  to  combine  with  it. 

Two  different  products  are  then  brought  up  to  the  su- 
perior part  of  the  first  egg  ;  that  is  to  say,  the  brandy 
that  came  out  of  the  still,  but  disengaged  from  its  watery 
parts,  and  the  brandy  produced  from  the  liquor  of  the 
first  egg.  This  being  charged  with  more  water  than  the 
first,  weakens  the  first  liquor;  and  nothing  is  obtained 
from  this  mixture  beyond  a  brandy  of  14°  or  16°.  In 
the  passage  of  the  liquor  into  the  second  egg,  the  same 
phenomenon  takes  place ;  but  here  the  aqueous  vapours 
mingle  with  the  wine,  and  the  alcoholic  vapours  rise  from 
the  second  egg  with  a  less  quantity  of  water  than  those 
of  the  first,  and  the  brandy  flows  at  18°.  When  it  is  the 


24  THE    COMPLETE   PRACTICAL   DISTILLER. 

object  to  extract  brandy  only  at  Holland  proof,  or  18°, 
the  still  and  two  eggs  are  sufficient. 

The  cock  which  transfers  the  vapours  of  the  second 
egg  to  the  third  is  then  closed,  and  that  which  communi- 
cates the  vapours  of  the  second  egg  to  the  highest  worm, 
or  the  first  worm,  is  then  opened.  The  products  of  the 
still  are  taken  till  it  is  perceived  that  the  liquor  is  dimi- 
nished in  strength. 

The  first  hogshead  is  then  removed,  and  replaced  with 
another,  to  receive  what  are  called  repasses,  or  feints,  in 
order  to  redistil  them ;  and  continue  the  operation  till  the 
still  no  longer  yields  any  spirit.  To  know  the  precise 
moment  whe1^  the  distillation  should  be  stopped,  they 
open  the  first  small  cock  on  the  side,  which  conducts  to 
the  little  worm  placed  upon  the  stove,  and  close  that 
which  conveys  the  vapours  from  the  still  into  the  first 
egg.  The  vapours  being  condensed  in  the  small  worm, 
the  liquor  is  received  in  a  small  glass ;  being  thrown 
upon  the  head  of  the  still,  a  piece  of  paper  may  be  lighted 
by  this  hot  liquor,  which,  if  it  does  not  burn,  it  is  thought 
proper  that  the  distillation  should  be  stopped. 

French  distillers  use  the  same  process,  in  order  to 
judge  of  the  strength  of  the  vapours  disengaged  from  the 
eggs  employed.  When  these,  which  proceed  from  the 
still,  no  longer  contain  any  alcohol,  the  fire  is  extin- 
guished, and  they  let  out  the  residuum,  which  is  become 
useless ;  and  afterward  do  the  same  with  respect  to  the 
eggs.  But  if,  on  the  contrary,  alcohol  is  still  found,  it 
is  passed  from  the  egg  into  the  cucurbit,  which  is  charged 
as  at  first;  and  they  finish  at  a  convenient  time  by  adding 
the  feints,  or  some  wine,  if  it  should  be  necessary.  The 


DISTILLATION.  25 

eggs  are  then  charged  with  the  wine  found  in  the  first 
worm,  which  has  already  been  heated  in  the  first  distilla- 
tion :  this  is  a  great  saving  of  fuel,  and  hastens  the  opera- 
tion. In  small  distilleries,  where  only  three  eggs  are 
used,  when  they  would  charge  the  eggs  or  the  alembic 
with  brandy  or  feints,  they  may  distil  three-six,  by 
charging  one  or  two  eggs,  or  the  alembic,  with  brandy  or 
with  the  feints.  They  use  a  large  tube,  which  being 
fixed  between  the  still  and  the  first  egg,  communicates 
with  another,  used  to  charge  the  alembic  with  wine ;  a 
funnel  is  introduced  into  the  orifice  of  this  tube,  and  by 
this  means,  and  by  closing  the  communication  with  all 
the  rest,  the  liquor  is  conveyed  into  the  vessel  intended, 
and  the  cocks  are  also  closed.  The  large  tube  here 
alluded  to  is  the  eorne  d'abondance,  or  horn  of  plenty. 
Another  point  is  very  essential  to  be  attended  to.  It  has 
been  said  that  the  tun  filled  with  wine,  in  which  the  first 
worm  is  placed,  was  hermetically  closed ;  but  notwith- 
standing this,  it  receives  the  alcoholic  vapours  while  very 
warm,  and  the  wine  is  heated  by  them,  and  consequently, 
as  well  as  the  eggs,  disengaged  from  the  vapours. 

To  retain  them  the  tun  is  completely  covered ;  but  in 
order  that  they  may  not  force  the  cover,  and  thus  cause 
the  loss  of  the  goods,  the  cover  is  made  in  the  shape  of  a 
dome,  surmounted  by  a  small  tube,  which  either  conducts 
them  into  the  worm,  into  the  eggs,  or  into  the  still. 

Observing  these  precautions,  no  loss  can  attend  the  pro- 
cess of  distillation.  With  the  aid  of  the  pump  the  wine 
is  conveyed  from  the  tampot  into  the  tun,  and  is  dis- 
charged at  the  bottom  of  this  vessel. 

The  cold  wine,  heavier  than  warm   always  occupies  the 

3 


26  THE    COMPLETE   PRACTICAL   DISTILLER. 

lowest  place,  and  expels  the  warm  liquor  which  server* 
to  charge  the  still  or  the  egg.  This  construction  has 
another  advantage,  as  the  alcoholic  vapours  that  escape 
the  tun  can  find  no  other  issue  but  through  the  tube, 
which  carries  them  into  the  egg. 

The  whole  knowledge  of  distilling  apparatus  consists 
in  the  perfect  understanding  of  the  application  of  heat,  of 
vaporization,  and  of  condensation.  For  the  purpose  of 
acquainting  the  distiller  more  perfectly  with  his  calling, 
all  the  various  apparatuses  and  improved  processes  will 
be  given,  as  far  as  thought  strictly  practical  and  useful. 

It  now  remains  to  give  a  description  of  the  different 
systems  on  which  the  most  remarkable  apparatuses  of  dis- 
tillation have  been  constructed.  These  systems  may  be 
reduced  to  four  principal  and  distinctive  : — 1.  Distillation 
by  the  simple  apparatus.  2.  Distillation  by  the  wine- 
warming  condensing  apparatus.  3.  Distillation  by  steam 
and  by  rectifiers.  4.  Continuous  distillation.  The  three 
first  will  be  described  elsewhere  in  this  work ;  the  fourth 
will  now  be  considered,  constituting  what  is  termed 

CONTINUOUS  DISTILLATION. 

The  continuous  apparatus,  which  is  here  to  be  de- 
scribed, fig.  2,  has  undergone  many  improvements,  and 
is  now  presented  in  its  most  perfect  state. 

This  apparatus  is  composed — 

1st.  Of  one  still,  and  sometimes  of  two. 

2d.  Of  a  distilling  column. 

3d.  Of  a  rectifier. 

4th.  Of  a  wine-warming  condenser. 


CONTINUOUS    DISTILLATION. 


27 


OP  THK  ^^ 


i          L 

13 

ft 

Fig.  2. 


6th.  Of  a  refrigerator,  or  cooler. 

6th.  Of  a  reservoir. 

7th.  Of  a  regulator,  furnished  with  a  cock,  which  ig 
opened  and  closed  by  a  float.  Each  of  these  parts  is  tc 
be  examined,  and  first  will  be  considered,  (fig.  2.) 

I.  The    Still. — The    figure    shows    but   one    still,    A. 
although  two  might  be  used,  and  would  be  more  advan- 
tageous. 

II.  The  Distilling  Column.     In  the  distilling  column 
the  distillation  of  the  wine  is  effected.     This  column,  B,  C, 
contains  an  ingenious  mechanism,  in  which  the  wine  is 


^8  THE    COMPLETE   PRACTICAL   DISTILLER. 

almost  placed  in  immediate  contact  with  the  steam  pro- 
duced by  the  still.  To  this  effect  the  steam  meets  with 
obstacles  in  falling,  and  presents  itself  multiplied  obsta- 
cles to  the  ascension  of  the  steam,  which  this  body  cannot 
conquer  without  passing  through  the  wine;  by  these 
means  the  latter  is  divided,  and  so  perfect  a  contact  is 
established,  that,  in  a  very  short  time,  the  analysis  is  com- 
pleted. In  fact,  the  wine  arrives  almost  boiling  in  the 
column,  through  the  conduit  D  E;  without  having  lost 
any  part  of  its  alcohol;  and  the  more  it  descends  toward 
the  still  A,  the  more  it  is  deprived  of  it,  until  it  falls  in 
the  still  in  a  state  of  spent-wash.  The  contrary  takes 
place  with  the  vapours  supplied  the  still  A ;  on  leaving  it 
they  are  quite  watery,  and  they  arrive  at  the  point  c  of 
the  column  in  a  very  rich  state,  although  this  richness  is 
always  proportionate  to  that  of  the  wine  operated  upon. 
The  little  tube  c  d  is  a  level  necessary  for  the  purpose 
of  observing  and  conducting  the  work.  It  will  thus  be 
seen  that  this  column  of  distillation,  little  elevated  as  it 
is,  fills  the  same  functions  as  a  multiplicity  of  stills. 

It  offers  better  results  and  greater  effects,  with  much 
less  copper,  and  presents  the  advantage  attached  to  the 
system  of  continuity. 

III.  The  Rectifier. — This  is  that  part  of  the  apparatus 
which  is  marked  c  G ;  it  surmounts  the  column,  of  which 
it  is  only  a  continuation,  and  contains  the  same  mechan- 
ism. The  spirituous  vapours,  such  as  they  are,  supplied  by 
the  column,  pass  through  the  rectifier,  by  the  conduit  H, 
into  the  wine-warming  condenser,  which  will  be  imme- 
diately spoken  of.  There  they  are  rendered  richer  in  alco- 


CONTINUOUS   DISTILLATION.  29 

hol.  when  the  spirit  is  required  to  be  of  great  strength. 
This  rectification  is  effected  in  the  following  way  : — 

The  vapours  condensed  by  the  condenser  Q  I  pass 
through  the  tube  hj  into  the  refrigerator,  when  they  are 
sufficiently  rich ;  but,  if  this  is  not  the  case,  they  may, 
by  means  of  the  retrograding  pipes  g  i  and  g  /,  be  brought 
back,  whole  or  only  in  part,  to  the  rectifier ;  there  they 
meet  with  obstacles  in  their  fall  similar  to  those  opposed 
to  the  falling  of  wine  in  the  column. 

These  low  wines  undergo  thus  an  analysis  similar  to 
that  which  the  wine  undergoes  in  the  column ;  that  is  to 
Bay,  that  these  low  wines  arrive  in  the  rectifiers  much 
richer  t  in  alcohol  than  the  wine  that  is  worked,  and  that 
they  leave  this  part  of  the  apparatus  in  a  state  of  rich- 
ness about  equal  to  that  of  the  vinous  vapours.  Thus  it  is 
evident  that  these  low  wines  have  been  deprived  of  their 
alcohol  in  favour  of  the  spirituous  vapours  by  which  they 
have  been  analyzed.  It  is  thus  that,  by  means  of  th'e 
rectifier  and  of  the  retrograding  pipes,  the  strength  of  the 
spirits  may  be  regulated.  It  has  already  been  seen  with 
what  art  and  ingenuity  this  apparatus  has  been  con- 
structed, and  how  successfully  it  fulfils  the  principles 
that  have  been  established  on  the  art  of  distillation. 

In  fact,  those  vapours  that  are  the  most  watery  are  always 
in  contact  with  the  weakest  part  of  the  wine ;  and  reci- 
procally, those  that  are  charged  with  the  greatest  quantity 
of  alcohol,  when  they  are  to  be  rendered  richer,  are  always 
in  contact  with  the  richest  liquid.  Thus  every  thing  con- 
curs to  deprive  the  wine  of  its  alcohol  without  ever  ren- 
dering it  richer  itself,  and  to  dephlegm  the  vapours  without 
ever  mixing  them  with  liquids  poorer  in  alcohol  than 
3* 


3U  THE   COMPLETE   PRACTICAL   DISTILLER. 

themselves.  This  advantage  should  be  well  observed, 
for  it  belongs  entirely  to  the  system  of  continuous  distil- 
lation. The  glass  tube  ef,  the  same  as  c  d,  serves  to 
indicate  the  movement  of  the  liquid  in  the  column. 

IV.  The  Wine-warming  Condenser. — This  apparatus, 
shown  in  Q  I,  like  the  preceding,  has  two  distinctions  : — 
First,  to  condense  the  vapours  with  which  it  is  supplied,  for 
the  purpose  of  transmitting  them  either  to  the  receiver  or 
to  the  worm.  Secondly,  to  appropriate  to  the  wine  in- 
tended for  distillation  the  heat  which  the  vapours  lose  by 
being  condensed.  It  is  evident  that  these  functions  are 
closely  connected.  This  condenser  is  a  copper  cylinder, 
into  which  the  wine  arrives  gradually  through  K  L,  to  leave 
it  through  D  E.  It  contains  a  vertical  worm,  the  pipes  01 
which  all  communicate,  by  their  inferior  parts,  with  the 
pipes  hj  and  g  j,  through  the  tubes  1,  2,  8,  4,  5,  6,  7,  8, 
9,  10, 11, 12, 13,  14 ;  and  the  vapours  arrive  in  this  worm 
through  H,  on  leaving  the  rectifier  G  C,  which  they  leave 
entirely  condensed,  through  the  fourteen  tubes,  or  through 
/  m  ;  hence  they  proceed  either  to  the  rectifier  or  to  the 
cooler.  In  the  execution  of  this  wine-warming  condenser 
conditions  are  to  be  fulfilled  which  are  not  easily  sur- 
mounted ;  but  by  proper  care  and  attention  no  fear  need 
be  apprehended — to  such  a  state  of  perfection  has  the 
apparatus  been  brought. 

The  following  are  the  difficulties  which  present  them- 
selves :  •— 

On  one  side  it  is  necessary,  in  this  system  of  distilla- 
tion, that  the  common  temperature  of  the  condensei 
should  not  exceed  that  of  ebullition,  because,  if  this  wero 
the  case,  the  wine,  which  is  much  poorer  in  alcohol  than 


CONTINUOUS    DISTILLATION.  31 

the  vapours  it  has  to  condense,  could  not  fill  this  object, 
in  virtue  of  the  rules  laid  down  on  the  capacity  of  alco- 
hol, of  water,  and  of  their  vapours,  for  heat. 

On  the  other  side,  the  wine,  arriving  through  B  c  in 
the  distilling  column,  should  nearly  be  at  the  boiling 
point;  for,  without  this  condition,  instead  of  being  ana- 
lyzed by  the  alcoholic  vapours,  it  would  condense  part  of 
them  to  acquire  its  maximum  of  heat ;  and  this  would  be 
a  real  defect,  occasioning  a  loss  of  time  and  heat ;  be- 
sides,  the  space  through  which  it  passes  in  the  column, 
being  calculated  to  operate  on  its  analysis,  admitting  it 
enters  immediately  in  distillation,  would,  in  the  former 
case,  not  be  large  enough  to  deprive  it  of  all  its  alcohol ; 
and  a  large  proportion  of  the  latter  would  accompany  it 
into  the  boiler.  Now  this  is  what  has  been  done  to  con- 
ciliate these  two  dissenting  conditions  : — The  condenser 
has  been  divided  into  two  equal  parts,  Q  and  I,  by  means 
of  a  diaphragm,  n  o,  which,  having  an  opening  toward 
the  bottom  of  the  condenser,  allows  the  wine  to  arrive 
gradually  through  K  L,  and  to  pass  continually  from  I  to  B. 

The  pipes  of  the  condensing-worm  which  are  immersed 
in  the  wine  of  Q  contain  the  most  watery  vapours ;  these, 
of  course,  abandon  more  heat  by  condensation.  The  wine 
contained  in  Q  is  warmer  than  that  of  any  other  part  of 
the  condenser ;  and,  what  is  more,  the  wine  which  leaves 
it  through  D  is  always  the  warmest,  in  virtue  of  the  laws 
of  specific  gravity.  A  stopcock  r  is  fixed  to  the  con- 
denser, for  the  purpose  of  discharging  the  wine  when  the 
apparatus  requires  to  be  cleansed. 

V.  The  Refrigerator,  or  Cooler. — The  cooler  P  is  a  ver- 
tical cylinder,  in  copper,  into  which  the  wine  is  received 


32  THE    COMJLETE   PRACTICAL   DISTILLER. 

through  the  conduit  x  R,  from  whence  it  passes  into  the 
condenser,  through  K  L,  which  is  fixed  on  the  upper 
part  of  it.  It  contains  a  worm,  into  which  the  vapours 
are  condensed,  and  leave  through  v  in  the  liquid  state. 
A  cock  w  is  used  to  discharge  the  worm  when  the 
working  period  is  at  an  end. 

VI.  The  Reservoir. — The  reservoir  contains  the  wine 
intended  for  distillation ;  a  cock  p  is  fixed  to   it ;    the 
degree    of  aperture  of   the  latter  is   regulated    by  the 
quantity  of  wine  with  which  the  apparatus  is  to  be  sup- 
plied in  a  given  time.     But  as  this  quantity  may  often 
vary,  according  to  the  unequal  pressures  caused  by  the 
unequal  heights  of  the  liquid  contained  in  the  reservoir, 
the  height  and   pressure  are  consequently  regulated  by 
means  of  the  following  regulator. 

VII.  The  Regulator. — u,  is  a  small  vessel  into  which 
the  wine  is  introduced,  either  by  means  .of  a  pump,  or 
runs  into  it  naturally  if  it  can  be  so  contrived.     Its  infe- 
rior part  is  provided  with  a  cock,  which  opens  or  shuts 
according  as  the  liquid  sinks  or  rises  in  the  reservoir. 
This  result  is  obtained  by  means  of  a  float  q. 

MODE   OF   WORKING   THIS   APPARATUS. 

It  is  filled  through  u,  which  is  the  highest  part  of  the 
apparatus.  Thus  the  wine  comes  into  the  still,  and  fills 
it  to  the  height  required,  which  is  indicated  by  the  glass 
level;  then  the  distilling  column  is  charged  with  that 
portion  of  the  w  ne  which  is  to  oppose  the  passage  of  the 
Bteam.  At  this  period  the  condenser  and  refrigerator 
are  full';  the  introduction  of  the  wine  is  suspended  for  a 


CONTINUOUS   DISTILLATION.  33 

time,  and  is  again  continued  by  opening  tie  cock  p,  to 
supply  the  apparatils  with  a  continuous  stream  of  wine ; 
this  is  only  done  when  the  wine  in  the  still  has  been 
entirely  deprived  of  its  alcohol,  and  when  the  wine  which 
is  in  the  condenser  is  sufficiently  hot  to  be  introduced 
into  the  column. 

Then  begins  in  reality  the  continuity,  and  all  the  pre- 
vious work  is  only  preparatory,  although  distillation  has 
already  begun.  There  are  two  very  distinct  parts  in  this 
apparatus ;  one  is  that  in  which  the  steam,  mixed  with 
the  boiling  wine,  or  with  the  low  wines  also  boiling,  un- 
dergoes, by  means  of  this  mixture,  a  change  which  is  the 
most  conformable  to  the  object  of  distillation ;  the  other 
is  that  in  which  the  vapours  are  only  in  contact  with  the 
wine  through  the  intermediacy  of  the  worms  in  which 
they  are  condensed,  and  their  heat  is  abandoned  in  favour 
of  the  wine  intended  for  distillation.  The  first  is  evi- 
dently composed  of  the  distilling  column  and  of  the  rec- 
tifier; the  condenser  and  the  refrigerator  constitute  the 
second.  To  account  for  the  effect  of  the  first  part,  the 
rules  laid  down  on  the  various  capacities  of  water,  of  alco- 
hol, and  of  their  vapours  for  heat,  must  be  borne  in  mind. 
Water  when  arrived  at  212°  cannot  take  any  more  heat 
without  being  transformed  into  steam ;  it  occupies  then 
a  volume  one  thousand  seven  hundred  times  greater,  and 
although  the  steam  possesses  the  same  temperature  as  the 
water  by  which  it  has  been  produced,  that  is  to  say,  that 
it  does  not  cause  the  thermometer  to  rise  above  212°,  yet 
it  contains  eight  times  more  heat  than  water ;  for  about 
two  pounds  of  steam  mixed  with  fourteen  of  cold  water 
gives  sixteen  pounds  at  212°.  When  pure,  alcohol-  - 


34  THE   COMPLETE   PRACTICAL   DISTILLER. 

that  is,  when  weighing  152° — passes  into  vapour  at  172C 
temperature. 

Its  vapour  possesses  the  same  temperature,  and  contains 
much  less  heat  than  the  vapour  of  water ;  for  two  pounds 
of  alcoholic  vapour,  mixed  with  about  six  of  cold  water, 
will  only  give  a  mixture  of  alcohol  and  water  of  172C 
heat.  Yapour  of  water,  which  can  only  remain  vapour  at 
212?  of  temperature,  will  be  condensed  at  a  temperature 
at  which  alcohol  will  keep  its  vaporous  state  :  in  water, 
for  instance,  of  172°  temperature,  the  vapour  of  water 
will  be  condensed,  when,  at  the  same  time,  that  of  alco- 
hol will  pass  through  it  without  undergoing  the  least 
condensation. 

If,  instead  of  passing  through  water  at  172°,  this  vapour 
passed  through  boiling  wine,  the  water  will  be  condensed 
in  favour  of  the  alcohol  of  the  wine,  which  will  be  vapor- 
ized in  relative  proportions,  and  this  in  virtue  of  the 
well-recognised  fact  that  when  wine,  composed  of  a  mix- 
ture of  alcohol  and  of  water,  is  in  a  state  of  ebullition, 
alcohol  only  takes  the  temperature  of  172°,  which  is,  of 
course,  colder  than  that  of  water.  What  happens  in  this 
case  ?  The  vapour  of  the  water,  in  traversing  the  mixture, 
is  condensed,  because  it  meets  with  alcohol  which  has 
only  172°  ;  and  as  the  latter  cannot  take  any  more  heat 
without  passing  into  vapour,  it  is  vaporized  by  means  of 
the  heat  which  the  steam  of  water  has  abandoned  in 
being  condensed 

Supposing  the  vapour  which  passes  through  wine  in  a 
state  of  ebullition  to  be  itself  a  mixture  of  vapours,  of 
water,  and  of  alcohol,  it  is  easily  foreseen  what  will  hap- 
pen,— the  portion  of  alcoholic  vapour  will  pass  without 


CONTINUOUS   DISTILLATION.  35 

losing  any  thing  in  the  wine,  while  the  portion  of  watery 
vapour  will  be  condensed,  and  produce  a  relative  quantity 
of  alcoholic  vapours.  Such  are  the  phenomena  which 
take  place  in  the  systems  in  which  one  still  is  distilled 
by  the  other.  Such  are,  also,  the  phenomena  which  are 
observed  in  the  distilling  column  and  in  the  rectifier  of 
the  apparatus  now  under  consideration.  The  nearer  the 
vapours  are  to  the  summit  of  the  column  the  richer  the 
wine  they  meet,  and  the  more  they  are  charged  with 
alcohol. 

As,  in  this  case,  the  wine  operated  upon,  and  such  as 
it  is  supplied  by  the  condenser,  is  the  richest,  and  as 
these  vapours  are  greatly  charged  with  alcohol  when  they 
leave  the  column  to  enter  the  condenser,  it  must  be  con- 
ceived that  this  column  has  an  immense  advantage  of 
other  stills;  and  that  it  serves  only  and  continuously  to 
enrich  the  vapours,  without  ever  enriching  the  wine;  while 
in  other  apparatus  it  is  always  necessary  to  render  the 
wine  rich  before  richer  vapours  can  be  obtained.  The 
same  phenomenon  takes  place  in  the  rectifier.  The  low 
wines,  which  run  back  into  it,  present  to  the  vapour  a 
liquid  much  richer  in  alcohol  than  that  which  it  has  met 
in  the  column ;  but  these  low  wines  only  appropriate  to 
themselves  the  water  of  these  vapours,  to  which  they  aban- 
don a  portion  of  their  alcohol.  The  spirituous  vapours, 
on  leaving  the  rectifier,  enter,  through  H,  into  the  worm 
of  the  wine-warming  condenser  :  even  in  this  part  of  the 
apparatus  they  may  be  more  dephlegmed,  and  from  these 
they  pass  into  the  worm.  In  this  apparatus  every  thing 
is  combined  in  such  a  manner  as  to  cause  all  the  vapours 
that  are  produced  to  be  condensed  in  the  wine-warming 


36  THE   COMPLETE    PRACTICAL    DISTILLER. 

condenser ;  there  they  take  the  liquid  state,  but  as  they 
are  in  contact  with  wine  which  they  have  already  rendered 
very  warm,  they  cannot  be  cooled  there.  They  are 
suitably  cooled  in  the  refrigerator,  where  they  are  brought 
into  contact  with  cold  wine. 

The  advantages  offered  by  the  apparatus  now  under 
consideration  are — 

First,  to  be  able,  within  a  given  time,  according  to  the 
size  of  the  boiler,  to  distil  a  much  greater  quantity  of 
wine  than  can  be  done  by  any  other  apparatus,  depriving 
the  same  of  all  the  spirit  it  contains. 

Secondly,  to  be  managed  easily  and  without  much  la- 
bour, as  there  is  no  necessity  for  repeatedly  charging  the 
still;  for  two  men  may  at  once  direct  two  or  three  of 
these  machines  without  fatigue,  having  no  other  charge 
than  that  of  watching  and  supplying  the  fire  with  fuel, 
which,  considering  the  small  quantity  made  use  of,  is  not 
very  laborious. 

Thirdly,  the  whole  apparatus  can  be  had  at  a  very 
moderate  rate,  compared  with  many  others,  and  it  pro- 
duces more  spirit  than  any  of  them. 

Fourthly,  it  occasions  a  great  saving  in  fuel. 

Fifthly,  being  simple  in  its  mode  of  construction,  no; 
much  room  is  required }  it  is  not  liable  to  obstructions  j 
and  is  easily  repaired,  supposing  it,  which  is  not  the  case, 
capable  of  derangement. 

Sixthly,  to  furnish  at  will  spirits  of  a  superior  quality. 

Seventhly,  not  the  least  quantity  of  water  is  wanted 
for  the  condensation  of  the  vapours  or  to  cool  the  spirits, 
the  matter  intended  for  distillation  being  always  sufficient 
vO  absorb  tte  heat  of  the  whole  of  the  vapours  produced 


CONTINUOUS    DISTILLATION. 


37 


Fig.  3. 

The  annexed  cut  (fig.  3)  is  an  improvement  on  this 
apparatus ;  the  alterations,  &c.  which,  it  is  said,  render 
it  more  adapted  to  the  distillation  of  wash,  are  fully  ex- 
plained in  the  following  description  of  it. 

A,  boiler  producing  the  steam  which  is  to  effect  the  dis- 
tillation. B,  distilling  column,  divided  into  ten  pieces, 
each  of  which  has  from  one  to  three  screwing  stoppers 
4 


38  THE    COMPLETE   PRACTICAL   DJ*:HLLER. 

2/y  &)  2/>  by  which  means  the  inside  may  be  seen,  and  the 
hand  introduced  in  every  part  of  the  interior,  c,  rectifier, 
placed  on  the  top  of  the  column,  in  which  the  low  wines, 
returning  from  the  condenser  at  the  distiller's  leisure,  are 
rectified  by  the  steam  of  water  ascending  from  the  column ; 
the  residue  of  the  rectifier  leaves  the  tube  q  q,  and  runs 
into  the  boiler  A. 

D,  wash-warming  condenser;  the  conduits  of  which,  in- 
tended to  receive  the  steam,  are  of  a  peculiar  form,  pre- 
senting a  large  condensing  surface.  The  matter  to  be 
distilled  is  constantly  introduced  into  it  by  means  of  a 
pump  /£,  through  a  funnel  h  h ;  the  vapours  arise  from 
the  column,  are  condensed,  and  heat  this  matter  to  80°. 
The  products  of  condensation  are  divided  by  the  stop- 
cocks 7  and  8,  which  may  be  opened  to  send  back  inte 
the  rectifier  those  that  do  not  possess  the  requisite 
strength,  u  u  serves  to  stir  the  matter  in  the  condenser, 
to  prevent  the  heavy  part  from  settling  at  the  bottom. 

E  is  a  common  refrigerator  immersed  in  water. 

F  is  a  probe,  into  which  the  produce  of  distillation  is 
received.  In  the  middle  branch  </,  covered  with  a  glassi 
beli,  an  hydrometer  and  thermometer  are  placed;  ef  is 
a  branch  formed  by  a  glass  tube ;  the  products  of  distil- 
lation are  seen  running  through  the  small  tube  e ;  they 
run  through  f  into  the  vessels  intended  to  receive  them. 

G  is  a  vessel  into  which  the  spent-wash  falls ;  it  comes 
in  through  &,  and  runs  out  through  m.  This  vessel  fills 
the  functions  of  an  hydraulic  safety-valve. 

H  is  a  vessel  with  a  plunging-tub;  in  case  (which  is  not 
at  all  likely  to  happen)  the  matter  in  distillation  should 
ascend  into  the  column,  it  could  not  proceed  to  the  con- 


CONTINUOUS   DISTILLATION  39 

denser,  for  it  would  be  stopped  in  the  ball  r,  and  through 
the  tube  s  run  out  by  ty  while  the  vapours  should  take 
their  direction  to  the  condenser.  I  is  a  mechanism  formed 
by  a  banded  axis  and  two  wheels  with  teeth ;  it  is  moved 
by  one  man,  who  causes  the  pump  k  to  play,  and  turns 
the  shaft  u  u,  to  the  bottom  of  which  two  wings  are  fixed, 
for  the  purpose  of  continually  agitating  and  preventing 
the  matter  from  settling  at  the  bottom  of  the  condenser. 
K  is  a  pump,  which  brings  the  matter  from  the  jack  back 
into  the  funnel  h  h  of  the  condenser. 

MODE  OF  WORKING  THIS  APPARATUS. 

The  still  A  is  filled  with  water,  (the  first  time  the  co- 
lumn and  condenser  are  filled  also  with  water ;)  the  water 
in  the  still  is  brought  to  ebullition ;  the  steam  passes 
through  a  a  a  into  the  inferior  part  of  the  column,  ascends 
from  case  to  case,  passes  through  the  rectifier  into  the 
condenser,  where  it  abandons  its  caloric  in  favour  of  the 
water  contained  in  the  latter.  When  this  condensed 
water  arrives  at  the  probe  F,  the  pump  K  works  without 
interruption. 

The  matter  proceeding  out  of  the  pump  having  sent  the 
water  out  with  which  the  condenser  has  been  filled,  ar- 
rives in  the  column  through  p  p,  where  it  is  met  by  the 
steam,  which  causes  it  to  boil ;  it  descends  from  case  to 
case  in  a  constant. state  of  ebullition,  and,  arrived  into  the 
last  case,  it  runs  into  G,  and  leaves  through  m.  By  open- 
ing cocks  7  and  8  of  the  condenser,  the  lowest  products 
of  distillation  are  sent  back  into  the  rectifier;  there  they 
are  dephlegmed,  and  return  at  a  very  high  strength,  which 
does  not  vary  during  the  whole  time  of  distillation.  As 


40  THE   COMPLETE    PRACTICAL   DISTILLER. 

the  water  which  passes  in  the  state  of  steam  out  of  the 
atill  A  is  to  be  replaced,  and  as  it  is  indispensable  that 
this  water  should  be  very  hot,  it  is  drawn  from  the  worm- 
tub  E  through  o  o  o ;  before  it  enters  the  still  it  passes 
through  G,  where  the  matter  is  boiling  hot.  Cock  No.  4 
regulates  the  quantity  of  water  which  is  to  be  introduced. 

When  all  the  matter  has  been  pumped  out,  the  process 
is  continued  for  about  a  quarter  of  an  hour,  for  the  pur- 
pose of  exhausting  the  matter  left  in  the  column.  The  fire 
is  then  drawn  off;  cock  No.  1,  fixed  on  the  tube  a  a  a,  is 
opened,  as  also  cock  No.  3,  which  is  fixed  to  the  tube  K 
on  the  lower  part  of  the  column.  The  next  day  the  ope- 
rations are  recommenced  in  the  same  way.  The  column 
and  the  condensers  are  left  filled  with  matter. 

There  is  another  system  of  continuous  distillation  which 
will  here  be  described ;  it  possesses  the  advantage  that  it 
can  be  applied  (the  distilling  column)  to  the  neck  of  the 
Btill.  See  fig.  4,  on  the  opposite  page. 

Description  of  the  Apparatus. — A,  double  still,  having 
a  copper  partition  in  the  middle,  which  divides  it  from 
top  to  bottom  ;  there  is  a  hole  at  the  lower  part  of  the 
partition,  so  as  to  establish  a  communication  between  the 
two  stills. 

B,  first  distilling  column. 

c,  second  distilling  column. 

Each  of  these  columns  contain  an  evaporator  in  the 
form  of  a  double  vice  of  Archimedes. 

D  is  a  common  capital  or  head  belonging  to  the  first 
column. 

E,  |  capital  or  condenser,  for  the  purpose  of  making 
strong  spirits. 


CONTINUOUS   DISTILLATION. 

$          T 


41 


Fig.  4. 

F,  column  of  the  head,  containing  an  evaporator,  con- 
structed in  the  form  of  Archimedes's  vice. 

G,  space  left  in  the  middle  of  the  head  to  receive  tn*? 
water  necessary  for  the  condensation  of  the  low  wines. 

H7  envelope  of  the  column  which  receives  the  cold  wine 
through  the  funnel  J. 

I,  tube,  having  a  regulating  cock;  it  takes  the  wine 
from  the  tub  R  into  the  funnel  J. 

j,  funnel  which  takes  the  wine  in  the  envelope  H  by 
means  of  a  double-branched  tube. 

K,  tube  which  takes  the  wine  from  the  envelope  of  the 
head  into  the  lower  part  of  the  common  head. 

L,  tube  which  introduces  the  wine  of  the  envelope  of 
the  common  head  on  the  evaporator  of  the  first  column. 


42  THE    COMPLETE   PRACTICAL    DISTILLER 

M,  tube  which  takes  the  spirituous  vapours  of  the  first 
solumn  into  the  upper  part  of  the  second,  which  sends  it 
into  the  pipes  contained  in  the  head. 

N,  tube  which  takes  the  wine  of  the  envelope  of  the 
first  column  on  the  evaporator  of  the  second ;  this  tube  is 
only  used  where  spirits  of  a  low  strength  are  to  be  made, 

o,  tube  by  which  the  spirituous  vapours  are  taken  from 
the  head  into  the  worm. 

P,  worm. 

Q,  worm-tub. 

R,  supplying  the  apparatus  with  the  wine ;  it  is  to  be 
alimented  by  a  larger  tub. 

s,  funnel,  followed  by  a  tube  which  takes  the  cold 
water  into  the  middle  of  the  column  of  the  head. 

T,  tube  which  takes  the  water  into  the  funnel  s. 

u,  air- tube. 

V  receives  the  spent-wash  at  the  bottom  of  the  first 
column,  from  which  it  proceeds  into  the  second  still 
through  a  pipe. 

x,  funnel  communicating  with  the  outside  of  the  still 
by  means  of  a  tube ;  it  is  used  for  the  purpose  of  evacu- 
ating the  spent-wash,  which,  when  it  is  above  the  level 
of  the  funnel,  runs  out  of  the  still. 

Y,  man-hole. 

z,  doors  of  the  furnace  and  ash-hole. 

W,  tube  which  aliments  the  tub  R. 

No.  1;  regulating  cock,  supplying  the  apparatus  with 
wine. 

2,  cock  to  discharge  the  envelope  of  the  head. 

3,  cock  to  discharge  the  middle  of  the  column  of  the 
head. 


CONTINUOUS    DISTILLATION.  43 

4,  cock  which  takes  the  wine  of  the  envelope  of  the 
common  head  on  the  evaporator  of  the  second  column. 

5,  cock  to  discharge  the  envelope  of  the  common  head* 

6,  cock  to  discharge  the  worm-tub. 

7,  cock  to  discharge  the  still. 

8,  cock  to  bring  the  water. 

9,  cock  to  aliment  the  tub  R. 

MODE  OF  WORKING  THE  APPARATUS. 
The  still  is  filled  with  water,  which  is  brought  to 
ebullition.  When  the  distilled  water  runs  out  of  the 
worm  the  operation  should  commence.  Cock  No.  1  is 
about  half  opened,  so  as  only  to  give  passage  to  half  of  the 
wine  it  is  capable  of  furnishing.  The  interior  a  of  the 
head  is  filled  with  water  by  cock  No.  8.  The  wine 
runs  through  the  funnel  J  into  the  middle  of  the  envelope 
H,  which  is  filled  as  high  as  the  tube  K;  it  enters  then 
through  this  tube  into  the  lower  part  of  the  envelope, 
and,  when  the  latter  is  full,  the  wine  runs  from  this  part 
through  the  tube  L  on  the  evaporator.  The  wine  runs 
on  the  evaporator  of  the  first  column  on  which  it  is  dis- 
tilled; and  the  spent-wash  runs  out  at  the  bottom  of  the 
column.  The  spirituous  vapours  rise  into  the  head  D,  and 
proceed  through  M  into  the  upper  part  of  the  second 
column;  they  then  rise  into  the  pipes  of  the  head,  in 
which  they  may  be  more  or  less  condensed  ;  the  spirituous 
vapors  alone  can  traverse  it,  and  the  phlegms  return 
back  into  the  first  column  and  are  again  distilled  before 
coming  into  the  still.  In  this  operation  the  wine  is  dis- 
tilled on  the  evaporator  of  the  first  column,  the  phlegms 
on  the  evaporator  of  the  second,  and  the  spent-wash  falls 


44  THE   COMPLETE   PRACTICAL   DISTILLER. 

into  the  still,  which  is  the  most  distant  from  the  evacu- 
ating funnel  x,  where  it  remains  long  enough  to  be  en« 
tirely  deprived  of  its  alcohol. 

The  various  strengths  are  obtained  by  the  degree  of 
cold  given  to  the  head  by  means  of  the  water  introduced 
by  cock  No.  8.  In  the  apparatus  as  previously  described, 
the  wine  is  in  immediate  contact  with  the  steam  in  the 
column,  but  in  this  last  the  contact  is  effected  through 
the  medium  of  the  coppers  of  the  evaporator. 


APPARATUS   USED  PRINCIPALLY  IN  AMERI- 
CAN  AND  ENGLISH   DISTILLERIES. 

As  regards  the  vessels  mostly  used  in  this  country  and 
England,  when  the  condensed  vapours  are  obtained  in 
the  liquid  form,  the  shape  and  situation  of  them  are  very 
different.  The  vapour  should  be  kept  completely  in  its 
elastic  form,  to  a  certain  height.  The  neck  of  the  vessel 
should  then  turn  by  a  sharp  curve  on  an  elbow,  so  that 
the  substance,  after  condensation  in  the  liquid  form,  may. 
by  its  gravity,  descend  as  quickly  as  possible.  The 
height  of  the  elbow  above  the  point  where  the  heat  is 
applied  should  be  only  sufficient  to  guard  against  the 
mass  below  getting  over  the  neck  by  boiling.  When  the 
neck  of  the  lower  vessel  is  liable  to  be  long,  it  should  be 
defended  either  by  being  polished  or  clothed,  to  prevent 
the  escape  of  heat,  in  order  to  allow  the  vapour  to  be 
carried  over  into  the  descending  part  before  it  condenses. 

The  vessel   from   which  the  vapour  rises,   when  of  a 


CONTINUOUS   DISTILLATION.  45 

large  size,  and  used  for  distilling  simple  fluids,  is  called  a 
still.  Those  for  experiments  in  a  small  way,  and  also  for 
distilling  acids,  ammonia,  ether,  &c.,  are  called  retorts; 
the  vessel  that  receives  the  distilled  matter  being  called 
a  receiver. 

When  the  worm- tub  is  employed,  the  still  requires 
such  a  shape  that  the  greatest  possible  surface  may  be, 
exposed  to  the  fire.  Its  shape  is  then  that  of  a  frustum 
of  a  cone.  The  neck  should  be  of  such  width  as  to  con- 
vey the  vapour  away  as  fast  as  formed.  The  height  of 
the  neck  is  regulated  by  the  nature  of  the  substance 
operated  upon  :  if  it  is  mucilaginous,  the  neck  should  be 
longer,  to  prevent  its  boiling  over ;  and  the  exterior  of 
the  lower  part  should  be  polished  to  prevent  the  escape 
of  heat;  the  descending  part  painted  black,  and  its  end 
inserted  into  the  end  of  the  worm.  The  worm-tub  is  a 
wooden  vessel,  about  six  or  eight  times  the  capacity  of 
the  still ;  the  length  to  the  diameter  should  be  about  ten 
to  seven.  The  worm  consists  of  a  spiral  tube,  which 
enters  on  one  side  of  the  tub  at  the  top ;  it  then  passes 
spirally,  in  six  or  eight  convolutions,  to  the  bottom,  where 
it  comes  out  of  the  side  in  order  to  discharge  the  liquid 
arising  from  the  vapour  condensed  within  it  by  the  agency 
of  the  cold  water  with  which  the  tub  is  filled. 

The  water  is  constantly  changing,  by  the  warm  water 
running  away  from  the  top,  while  a  supply  of  fresh  water 
comes  in  at  the  bottom.  The  section  of  the  tube  being  a 
circle,  its  capacity  should  not  be  less  than  one-fifth  of 
that  of  the  still ;  the  diameter  of  the  ends  of  the  tube 
being  about  three  to  one.  The  object  is  not  merely  to 
effect  a  condensation,  but  to  cool  the  liquid :  the 


46  TH4    COMPLETE    PRACTICAL    DISTILLER. 

of  performing  this  will  not  always  depend  upon  the  rela- 
tive size  of  the  vessel,  but  must  be  governed  by  the 
quantity  of  vapour  supplied  in  a  given  time,  and  the 
supply  of  cold  water.  The  vessel  that  encloses  the  sub- 
stances to  be  distilled  is  called  an  alembic. 

It  is  very  dangerous  to  use  one  that  is  not  tinned,  as 
the  liquor  would  assume  a  deadly  quality.  An  alembic 
is  composed  of  two  or  three  parts,  according  to  which  the 
distillation  is  carried  on  by  fire  or  by  the  Balneum  Marias : 
in  the  first,  the  bottom  of  the  alembic  is  in  close  contact 
with  the  fire;  but  in  the  latter,  its  lower  part  is  placed 
in  another  vessel  larger  than  itself,  which,  being  filled 
with  water,  acts  as  a  medium  between  that  and  the  fire. 
The  alembic,  properly  speaking,  is  composed  of  two  parts, 
the  cucurbit  and  the  head;  but  though  the  form  of  the 
latter  may  vary  according  to  the  systems  of  operations 
adopted,  its  use  is  always  the  same,  namely,  to  contain 
the  matter  intended  for  distillation.  When  the  cucurbit 
is  large  and  spacious,  as  it  must  be  in  great  distilleries, 
then  it  is  necessary  to  fix  it  in  the  masonry  of  the  copper. 

In  this  case  it  is  difficult  to  clear  it  of  the  phlegm,  or 
the  residue  of  the  distillation,  even  with  the  aid  of  a 
siphon,  according  to  the  practice  of  the  ancients.  How- 
ever, this  is  now  best  remedied  by  a  cock  on  one  side  of 
the  vessel,  near  the  bottom,  that  must  be  set  running 
when  the  alembic  is  discharged,  or  when  it  is  necessary  to 
clean  it.  The  size  of  the  cucurbit  varies  \n  different 
countries.  Many  distillers,  to  augment  their  products,  or 
to  ameliorate  the  quality  of  the  liquor,  add  a  cooler  to 
the  head  of  the  still.  However,  the  observations  continu- 
ally made  in  large  distilleries  have  sufficiently  proved 


CONTINUOUS   DISTILLATION.  ll 

that  coolers,  if  not  pernicious  in  the  distillation  of 
brandies,  were  useless.  Consequently  the  use  of  them 
was  dropped,  as  was  also  the  pipe  or  tube  called  the 
blackamoor's  head.  But  whether  the  still-head  be 
conical  or  otherwise,  its  uses  are  always  the  same,  viz. 
to  receive  the  vapours  caused  by  the  ebullition  of 
the  liquid,  and  to  transmit  them  through  the  dif- 
ferent tubes  that  surround  the  still-head  and  form 
a  part  of  it.  These  tubes  present  the  figure  of  a  trun- 
cated cone,  the  smallest  diameter  of  which  is  the  most 
distant  from  the  head.  Every  vessel  composed  of  copper 
in  a  distillery  should  be  well  tinned,  and  continually 
examined ;  otherwise  a  deterioration  will  occur.  The  acid 
of  wine  as  well  as  that  of  ardent  spirits,  corroding  the 
copper,  will  form  verdigris,  which  will  be  mixed  and  dis- 
tilled with  the  liquor. 

In  describing  the  stills  of  this  country  and  Great 
Britain,  it  is  necessary  to  observe  that  all  distillatory 
vessels  are  either  alembics  or  retorts.  The  former  consists 
of  an  inferior  vessel,  called  the  cucurbit,  designed  to  contain 
the  matter  to  be  examined,  and  having  the  upper  part 
fixed  to  it  called  the  capital,  or  head.  In  this  last  the 
vapours  are  condensed  by  the  contact  of  the  surrounding 
air;  or,  in  other  cases,  by  the  assistance  of  cold  water 
enclosing  the  head,  in  a  vessel  called  the  refrigeratory, 
or  cooler.  From  the  lower  part  of  the  capital,  or  still- 
head,  a  tube  proceeds,  called  the  nose,  nozel,  beak,  or 
spout,  through  which  the  vapours,  after  condensation,  are 
made  to  flow  into  a  vessel  called  the  receiver,  which  has 
usually  been  spherical. 

.Receivers  have  had  several  names,  according  to  their 


48 


THE    COMPLETE   PRACTICAL   DISTILLER. 


figure,  being  called  matrasses,  balloons,  &c.  There  have 
been  various  modes  of  applying  heat  in  distillation,  de- 
pending upon  the  nature  of  the  apparatus  employed  as 
well  as  upon  the  substance  to  be  distilled.  The  common 
still  being  formed  of  metal,  is  immediately  exposed  to  the 
naked  fire,  since  from  its  tenacity,  and  its  property  of 
conducting  heat  with  facility,  it  is  not  liable  to  crack, 
which  is  not  the  case  with  glass  or  earthenware.  The 
still  is  heated  in  various  ways,  the  most  common  of  which 
has  been  by  the  sand-bath,  a  vessel  of  iron  filled  witfr 
fine  dry  sand. 


The  annexed  figure  (5)  is  a  specimen  of  a  still  which 
has  stood  the  test  for  a  number  of  years,  and  is  one  worthy 
of  the  attention  of  the  reader. 


CONTINUOUS    DISTILLATION.  49 

The  still  here  represented  is  made  of  metal,  as  usual, 
but  having  one  internal  division  a  a]  this  forms  the  still 
into  two  compartments;  these  are  both  charged  with 
wash,  or  other  liquid  intended  for  distillation.  The  still 
being  heated  by  the  furnace  below,  the  vapour  from  the 
lower  compartment  will  be  driven  through  the  tube  6, 
and  descend  by  the  bent  pipes  c  c  into  the  wash  of  the 
upper  compartment,  or  from  the  tube  6,  without  the  bent 
pipe ;  the  vapour  may  be  dispersed  above  the  surface  of 
the  liquor  within  the  still,  by  the  intervention  of  a  plate 
placed  over  the  tube  6,  by  a  pipe  df  up  to  the  vessel  of 
water,  and  descend  again  by  the  pipe  e  into  the  upper 
compartment  of  the  still ;  by  which  means  a  partial  con- 
densation will  have  been  effected  of  the  grosser  vapours 
which  have  arisen  from  the  lower  compartments,  and  the 
higher  or  uncondensed  vapour  will  pass  off  through  the 
perpendicular  pipe  /  to  the  condensing  apparatus.  A 
small  pipe  #,  with  a  stopcock,  is  inserted  into  the  tube  &, 
and  carried  through  the  vessel  of  water,  by  which  a  small 
quantity  of  the  vapour  from  the  lower  part  of  the  still 
may  be  admitted  into  the  glass  vessel  h,  for  the  purpose 
of  ascertaining  the  quality  of  the  vapour. 

When  the  spirit  is  out  of  the  lower  compartment  of 
the  still,  and  the  upper  compartment  reduced  to  the 
gravity  intended,  the  spent  liquor  below  is  to  be  drawn 
off  through  the  cock  i\  after  which  the  valve  k  may  be 
opened,  to  admit  the  liquor  from  the  upper  to  the  lower 
part  of  the  still;  and  the  succeeding  charge  is  drawn 
from  the  cistern  Z,  through  the  pipe  m,  to  the  upper  part 
of  the  still.  The  condensing  apparatus  consists  of  two 
cisterns,  placed  one  within  the  other;  the  inner  one  I 
5 


f>0  THE    COMPLETE   PRACTICAL   DISTILLER. 

should  be  made  of  copper,  and  is  filled  with  wash  or  other 
liquid  intended  for  subsequent  distillation,  by  means  of 
the  pipe  and  funnel. 

This  vessel  should  at  least  contain  two  charges  for  the 
upper  compartment  of  the  still.  The  outer  vessel  n  n 
may  be  made  of  wood,  and  must  be  charged  with  water 
circumscribing  the  inner  vessel.  When  the  vessel  is  at- 
tached to  other  stills,  the  outer  vessel  n  n  may  be  dis- 
pensed with,  and  the  pipe  o  o  attached,  which  must  com- 
municate with  another  condenser.  The  vapour  passing 
from  the  still  through  the  pipe/,  as  above  described,  pro- 
ceeds to  the  spiral  condensing  pipe  p}  which  passes  several 
times  round  the  vessel  /,  and  the  vapour  being  cooled  and 
condensed  in  its  progress,  finally  collects  in  the  form  of 
spirits,  and  is  drawn  off  through  the  pipe  o]  q  is  a  pipe 
inserted  into  the  head  of  the  vessel  /,  with  a  light  valve 
opening  upward,  for  admitting  any  vapour  into  the  con- 
denser p,  which  might  arise  from  l\  but  this  at  the  same 
time  prevents  the  passage  of  any  vapour  from  the  still 
through  the  pipe  f.  A  waste-pipe  r  is  attached  to  the 
cistern  n,  to  carry  off  the  surplus  water.  The  parts  of 
this  apparatus  claimed  as  an  improvement  by  a  gentle- 
man in  London  are  a  vessel  to  contain  wash  or  other 
liquid  in  the  progress  of  distilling,  surrounded  by  a  cavity 
for  condensing  the  water  from  the  still.  The  apparatus 
shown  at  h  and  s  are  glass  vessels  containing  a  number 
of  graduated  bubbles  of  known  gravity,  which  being  put 
into  a  glass  vessel,  into  which  a  portion  of  the  spirit  passes 
from  the  still  according  to  the  number  of  bubbles  afloat, 
denote  the  levity  of  the  spirit  by  their  colour  or  shape. 

With  the  assistance  of  a  thermometer,  the  strength  is 


CONTINUOUS    DISTILLATION. 


51 


ascertained.  Here  it  is  not  necessary  to  describe  the  well- 
known  graduated  bubble.  Another  improvement  made 
on  this  is  to  cause  the  liquid  operated  upon  in  the  pro- 
cess of  distillation  to  flow  gradually  over  the  heated  sur- 
face of  the  boiler  while  it  continues  to  give  out  its  spi- 
rituous evaporation.  The  quantity  of  liquid  allowed  to 
be  acted  upon,  or  to  pass  through  the  still  in  a  given 
time,  and  also  its  velocity,  is  regulated  by  the  circuitous 
route  in  which  it  proceeds ;  and  by  that  means  the  com- 
plete operation  of  the  fire  upon  the  whole  fluid  is  insured, 
without  impeding  or  clogging  the  spirituous  evaporation 
by  aqueous  or  empyreumatic  vapours. 

By  this  construction  of  a  still,  a  continued  and  unin- 
terrupted distillation,  boiling,  or  evaporation  is  carried 
on  as  long  as  the  supply  of  liquid  is  furnished  and  the  fire 
kept  up. 


In  fig.  6  is  a  view,  in  profile,  of  the  section  of  a  still  or 
boiler  made  on  the  improved  principle,  of  copper  or  any 
other  suitable  material;  and  fig.  7,  on  the  following  page, 
is  a  plan  of  the  same. 


THE   COMPLETE   PRACTICAL   DISTILLER. 


Fig.  7. 

The  bottom  of  this  boiler  is  divided  by  concentric  par- 
titions, which  stand  up  (as  shown  in  fig.  6)  sufficiently 
high  to  prevent  the  liquor  from  boiling  over.  These  par- 
titions have  openings  from  one  another  at  opposite  sides, 
so  as  to  make  the  course  a  sort  of  labyrinth,  a  is  a  re- 
servoir of  liquor  prepared  for  the  operation ;  b  is  a  pipe 
or  tube  descending  from  the  reservoir,  conducting  the 
liquor  to  that  part  of  the  boiler  marked  c,  which  is  the 
commencement  of  the  race.  From  hence  the  liquor  flows 
through  the  channels,  as  shown  by  the  arrows,  progres- 
sively traversing  the  whole  surface  of  the  bottom ;  so 
that  the  full  effect  of  the  fire  is  exerted  upon  small  por- 
tions of  the  liquid,  which  causes  the  evaporation  to  pro- 
ceed with  great  rapidity. 

The  residue  of  the  liquor  then  passes  off  by  the  dis- 
charge-pipe d,  contrived  to  slide,  for  the  purpose  of  regu- 
lating the  quantity  and  depth  of  the  fluid  intended  for  the 
still  -y  and  this  pipe  should  be  in  such  proportion  to  th« 


CONTINUOUS    DISTILLATION.  58 

admission-pipe  as  to  cause  the  perfect  distillation  of  the 
liquor  in  its  passage  to  the  regulating  tube. 

The  spirit  which  rises  in  the  head  of  this"  improved 
still  will  be  found  much  stronger  and  purer  than  that  ob- 
tained from  stills  of  the  ordinary  construction,  where  the 
spirituous  vapour  is  much  mixed  with  aqueous  matter 
and  other  impurities.  The  channels  may  be  extended  to 
any  length  required,  over  a  bottom  of  any  dimensions,  by 
contracting  their  breadth.  Stills  upon  this  principle  may 
be  made  of  all  sizes  and  shapes,  round,  square,  or  other- 
wise }  and  the  partitions  may  be  placed  in  concentric  or 
eccentric,  circles,  with  openings  on  their  sides  at  such  dis- 
tances as  shall  cause  the  liquor  to  flow  over  the  most  ex- 
tended surface  of  bottom;  or  the  still  may  be  square, 
with  angular  partitions  ranged  as  a  labyrinth,  or  in  any 
other  manner,  so  as  to  cause  the  run  of  the  liquor  to  be 
greatly  extended  over  the  surface  of  the  boiler. 

The  bottom  of  these  stills  may  be  either  flat,  concave, 
convex,  conical,  or  of  any  other  form ;  and  the  entrance 
of  the  liquor  into  the  still,  and  also  its  discharging  aper- 
ture, may  be  at  the  side,  in  the  middle,  or  elsewhere,  as 
circumstances  may  dictate.  Boilers  or  evaporators  may 
be  made  on  this  plan,  either  with  or  without  heads,  and 
their  capacity  of  working  may  in  all  cases  be  increased 
by  placing  layers  of  pipes,  connected  thereto,  within  the 
flues,  between  the  still  and  chimney  \  which  pipes  may 
be  bent  or  coiled  in  a  serpentine  direction  or  in  any  other 
position,  and  the  liquor  to  be  operated  upon  made  to  pass 
through  them  previous  to  its  entering  the  still :  thus  the 
operation  may  be  advanced  to  any  required  state  of  for- 
wardness. Stills  of  the  above  description,  particularly  if 

5* 


54  THE    COMPLETE   PRACTICAL  DISTILLER. 

made  square,  may  be  divided  internally  into  several,  each 
having  its.  separate  head  and  condenser;  by  which  ar- 
rangement the  spirit  condensed  from  the  first  may  fall 
into  the  second,  to  be  again  operated  upon,  and  so  on  to  a 
third,  whereby  a  rectification  may  be  carried  on  to  any 
degree  at  one  operation  and  by  one  fire.  In  the  still 
shown  at  fig.  6  a  set  of  chains  are  seen  suspended  from 
the  bar  e  e,  supported  by  a  central  shaft,  that  may  be  put 
in  motion  by  a  toothed  wheel  and  pinion,  actuated  by  a 
crank  or  winch. 

These  chains  hang  in  loops,  and  fall  into  the  spaces 
between  the  partitions,  to  sweep  the  bottom  of  the  still 
as  the  shaft  revolves ;  and  thus  they  prevent  the  material 
acted  upon  from  burning,  when  of  a  thick,  glutinous  na- 
ture, as  turpentine,  syrups,  &c.  Ledges  may  be  placed 
between  each  circle,  on  the  principle  more  particularly 
explained  at  fig.  8,  which  is  square,  oblong,  or  round,  its 
bottom  intersected  with  portable  ledges,  fastened  at  the 
ends  and  bottom,  if  square  or  oblong,  and  only  to  the 
bottom,  if  round ;  except  that  under  each  alternate  ledge 
a  space  is  left,  of  any  width  required,  between  it  and  the 
bottom,  so  that  the  liquid,  in  entering  at  the  end  or  cen- 
tre, passes  over  the  one  and  under  the  other  ledge,  until 
it  arrives  at  the  point  of  discharge. 

Thus  the  whole  mass,  whatever  depth  it  may  be  in  the 
still,  is  submitted  to  the  full  effect  of  the  fire  in  a  layer 
of  the  thickness  of  the  space  between  the  ledge  and  the 
bottom. 

Fig.  9  differs  essentially  from  all  the  others  in  this,  that 
the  bottom  is  doubled  up  and  down  in  plaits,  and  repre- 
sents a  surface  commensurate  with  the  length,  depth,  and 


CONTINUOUS    DISTILLATION. 

Fig.  8. 


55 


Fig.  9. 

number  of  the  plaits,  between  each  of  which  (as  in  fig.  8)  a 
ledge  is  run  from  side  to  side  of  the  still,  and  fastened  to 
both,  leaving  a  passage  the  whole  length  underneath,  be- 
tween its  lower  edge  and  the  bottom  of  the  groove  formed 
by  the  plait,  by  which  the  liquid  in  its  whole  course  is  re- 
duced to  a  stratum  of  any  thickness  required  along  a  surface 
of  immense  extent,  occupying  comparatively  but  a  small 
space,  and  exposed  to  all  the  heat  of  the  fire.  In  the  fore- 
going descriptions  the  stills  have  been  considered  as  in  im- 
mediate contact  with  the  fire ;  but  it  is  proposed  to  work 
them  by  steam,  which  may  be  applied  either  externally  or 
internally,  or  both,  as  shown  in  fig.  10.  In  this  figure,  a 
represents  a  steam-boiler,  furnished  with  safety-valves, 
and  supplied  with  water  in  the  usual  way :  this  boiler  is 
surmounted  by  three  stills  upon  the  foregoing  principles. 
The  bottoms  are  perforated  at  certain  distances  through- 
out their  whole  extent,  and  into  each  of  these  perforations 
a  tube  is  inserted,  branching  into  ramifications  of  smallei 


56 


THE    COMPLETE   PRACTICAL   DISTILLER. 


dz: 


Fig.  10. 


tubes  the  extremities  of  which  are  bent  down  into  the 
liquid  flowing  through  the  still. 

The  steam  from  the  boiler  passes  up  the  tube  It  b  into 
the  hollow  vessels  c,  c,  and  thence  through  the  tubes  d,  d,  d 
into  the  smaller  curved  pipes  ey  e,  e;  at  the  extremities  of 
which  it  pervades  the  liquid  in  its  progress.  If  it  should 
be  deemed  more  advantageous  to  transmit  the  caloric  from 
the  steam  through  the  metal,  without  allowing  the  steam 
to  pass  into  the  liquid,  it  may  be  done  by  closing  the  ex- 
tremities of  the  curved  pipes  e,  e,  e,  and  placing  them  in  a 
horizontal  position,  with  a  small  inclination,  in  order  to 
allow  the  condensed  steam  to  pass  into  the  boiler. 

Here  the  spirit  arising  in  one  still  might  pass  into  an- 
other, and  be  again  operated  upon;  and  distillings  of 
every  degree  and  of  various  substances  may  be  carried  on 
in  one  continued  operation  at  the  same  time  and  by  one 
nacderate  fire,  which,  upon  this  principle,  will  suffice  for 


CONTINUOUS   DISTILLATION. 


57 


the  largest  establishment  known.  Another  improvement, 
advantageous  to  the  art  of  distillation,  is  an  apparatus  for 
preventing  the  loss  of  alcohol  or  spirit  during  the  vinous 
fermentation.  (See  fig.  11.) 


Fig. 11. 

This  apparatus  consists  of  a  vessel  or  head,  constructed 
so  as  to  be  capable  of  attachment  to  and  communication 
with  the  back  or  vat  in  which  the  process  of  fermentation 
is  carrying  on,  in  the  production  of  wine,  brandy,  beer, 
&c.  The  back  or  vat  is  to  be  closed  on  all  sides,  air-tight, 
except  an  opening  in  the  top,  which  communicates  with 
the  head  above  mentioned.  This  head  is  to  be  surrounded 
by  a  vessel  of  cold  water,  in  order  that  the  alcoholic  va- 
pours evolved  during  the  process  may,  on  rising  up  into 


58  THE   COMPLETE   PRACTICAL   DISTILLER. 

the  head,  become  condensed,  and  then  trickle  down  the 
inside  of  the  vessel  and  descend  into  the  vat. 

By  the  application  of  this  apparatus  a  certain  propor- 
tion of  the  alcohol,  which  has  been  hitherto  suffered  tc 
escape  with  the  non-condensable  gases  in  the  form  of 
steam,  will  be  condensed  and  returned  into  the  liquor ; 
while  the  non-condensable  parts  will  be  carried  off 
through  a  pipe. 

The  cut  (fig.  11)  represents  this  improved  apparatus, 
the  vat  and  the  cold-water  reservoir  being  shown  in 
section,  a  is  the  vat  containing  the  fermenting  liquor, 
in  the  top  of  which  is  an  aperture  communicating  with 
the  interior  of  the  conical-formed  vessel  b }  the  lower  part 
of  this  vessel  is  made  cylindrical,  and  passes  through  a 
circular  plate,  on  which  the  supporters  rest,  c  is  the  re- 
servoir of  cold  water  surrounding  the  conical  vessel,  which 
may  be  supplied  by  a  stream  of  running  water,  c?  is  a 
worm  or  pipe  communicating  with  the  interior  of  the  ves- 
sel b,  and,  passing  off  through  the  side  of  the  reservoir, 
descends  into  another  vessel  of  water,  e.  f  is  a  small  pipe 
which  proceeds  from  the  lower  part  of  the  vessel  6,  and 
descends  through  the  fermenting  liquor  nearly  to  the  bot- 
tom of  the  vat.  The  gas  and  alcohol  rising  from  the 
liquor  in  the  vat  into  the  conical  head  b,  and  coming  in 
contact  with  the  cold  sides  of  the  vessel,  produces  a  con- 
densation of  the  alcohol,  which  runs  down  the  side  of  the 
cone  into  the  circular  channel  g  at  its  base,  from  whence 
the  alcohol  passes  by  the  pipe  f  into  the  vat  below ;  while 
the  non-condensable  gases  pass  out  through  the  worm-pipe 
d,  and  finally  escape  by  bubbling  up  through  the  water 
into  the  vessel  e. 


PREVENTION  OF  INEQUALITY  OF  HEAT.      59 

If  any  portion  of  the  alcohol  should  pass  up  the  worm- 
pipe,  it  will  become  condensed  in  its  progress,  and  by  the 
position  of  the  worm  will  be  enabled  to  run  back  again, 
and  pass  into  the  vat.  A  small  cock  h  is  placed  at  tha 
bottom  of  the  cone,  for  trying  the  strength  of  the  con- 
densed alcohol.  This  apparatus  may  be  removed  froi* 
its  present  situation  to  another  fermenting  vat  by  Jraw- 
ing  off  the  water  and  disengaging  the  head  b  from  its 
place.  The  plate  is  furnished  with  circular  wedges  rouu6 
the  circumference,  as  seen  at  i,  i,  made  to  act  beneath 
hooks;  the  apparatus,  being  turned  round  by  the  handler 
in  a  horizontal  direction,  becomes  fixed  in  its  place,  hav- 
ing between  the  plate  and  the  head  a  ring  of  thick  leather, 
to  prevent  the  gas  from  escaping.  The  sole  object  ana 
novelty  proposed  in  this  improvement  is  to  prevent  the 
loss  of  alcohol  in  the  usual  process  of  fermenting  liquors 
in  open  vats,  and  to  return  the  condensed  alcohol  into  the 
liquor  again. 


INSTEUMENT  TO    PREVENT  INEQUALITY  OF 
HEAT  IN  DISTILLATION. 

DISTILLATION  consists  principally  of  two  operations, 
viz.  the  conversion  of  the  matter  into  vapours  by  heat, 
and  the  condensation  of  the  same  vapours  by  its  opposite. 
Therefore,  that  this  twofold  operation  should  be  effected 
with  promptitude,  and  at  the  least  expense  for  combus- 
tibles, it  is  necessary  that  a  perfect  equilibrium  should  be 
established  between  the  heat  in  evaporation  and  the  con- 
densing cold  in  resisting  the  latter,  by  means  of  a  given 


60  THE   COMPLETE   PRACTICAL   DISTILLER. 

quantity  of  water  of  fixed  temperature  passing  through 
the  cooler  in  a  given  time.  It  is  necessary  that  the  tire 
should  be  regulated  in  such  a  manner  that  the  quantity 
of  vapour  produced  should  be  neither  greater  nor  less  than 
that  which  at  the  same  time  may  be  condensed  by  the 
application  of  cold. 

The  failure  of  attention  to  this  circumstance  (particu- 
larly in  the  distillation  of  spirituous  liquors)  may  pro- 
duce the  following  inconveniences  : — First,  if  the  fire  is 
too  violent,  a  great  quantity  of  the  condensed  vapours 
will  pass  from  the  worm  into  the  external  air,  and  occa- 
sion the  loss  of  the  matter  distilled,  and  also  of  the  fuel. 
Secondly,  if  the  fire  or  heat  is  diminished  too  soon,  the 
condensation  will  produce  a  vacuum  in  the  worm  and  in 
the  alembic,  which,  not  being  proportionably  filled  by  the 
fresh  vapour,  will  admit  the  entrance  of  the  external  air, 
and  impede  both  operations ;  and,  lastly,  will  carry  with 
it  a  part  of  the  vapours,  and  occasion  loss  of  time,  and 
also  of  the  matter  distilled.  To  remedy  these  defects,  and 
at  the  same  time  provide  simple  and  effectual  means  for 
indicating  the  exact  state  of  the  heat  every  instant,  an 
instrument  has  been  invented  which  may  be  adapted  to 
any  distillery  or  apparatus,  and  is,  in  reality,  nothing 
more  than  an  application  of  known  and  practical  princi- 
ples. This  ingenious  machine  possesses  another  singular 
advantage ;  namely,  that  in  intercepting  the  communica- 
tion of  the  atmospheric  air,  the  products  of  the  distillation 
are  more  abundant  and  perfect;  for,  in  proportion  as  the 
vapours  condense,  a  vacuum  is  formed  in  that  part  of  the 
apparatus  into  which  the  vapours  are  drawn,  in  the  same 
manner  as  by  the  pump :  tney  are  also  less  compressed 


PREVENTION  OF  INEQUALITY  OF  HEAT. 


61 


in  every  part  of  the  apparatus  which  they  may  fill ;  the 
condensation  is  more  rapid,  and  the  products,  upon  the 
whole,  greatly  superior. 

To  render  this  instrument  still  more  useful,  its  lower 
part  should  be  completely  immersed  in  a  vessel  filled  with 
cold  water  up  to  the  ball ;  the  liquor,  though  ever  so 
little  impregnated  in  traversing  this  cold  fluid,  will  com- 
plete the  deposition  of  its  caloric. 

This  precaution  will  also  prevent  the  losses  that  fre- 
quently result  from  the  negligence  of  the  workman. 


Fig.  12. 

Explanation  of  the  Cut. — A  B  c  D;  a  tube  of  copper  or 

glass,  in  several  pieces,  bent  over,  with  a  ball  H  eight 

inches  in  diameter.     The  upper  end  of  the  tube  A  may 

be  attached  to  the  worm  by  means  of  a  vice.    The  length 

6 


62  THE   COMPLETE   PRACTICAL   DISTILLER. 

of  B  c,  c  D  is  four  feet,  and  the  capacity  of  the  ba.l  H  is 
something  more  than  that  of  the  tube  BCD.  The  distil- 
lation having  commenced,  the  vapours  condensed  will  pass 
through  A  and  the  ball  H  into  the  tube  BCD.  But  it 
will  only  be  when  the  two  arms  are  filled  that  the  liquor 
will  go  out  through  D  to  enter  the  vessel  intended  to  re- 
ceive it.  These  two  arms  will  then  remain  filled  during 
the  whole  process  of  the  distillation  ;  and  in  this  consists 
the  remedy  of  the  inconveniences  the  instrument  is  in- 
tended to  remove. 

It  is  easy  to  see,  that  if  the  fire  becomes  too  brisk,  the 
uncondensed  vapour  will  not  be  able  to  discharge  itself, 
by  opening  a  passage  to  the  external  air,  before  having 
driven  out  all  the  liquor  contained  in  the  tube  B  c,  and 
overcome  the  pressure  of  a  column  the  height  of  which 
is  equal  to  c  D.  In  the  second  place,  the  external  air 
cannot  enter  to  occupy  the  void  occasioned  by  the  slow- 
ness of  the  fire,  but  only  by  expelling  that  from  D  c,  and 
surmounting  a  pressure  of  the  same  height.  Still,  this 
column  being  four  feet  in  height,  allows  a  sufficient  lati- 
tude and  time  for  the  workmen  to  regulate  the  fires.  If 
the  tube  BCD  was  of  glass,  it  would  only  be  necessary  to 
observe  the  level  of  the  liquor  in  the  two  arms. 

Its  being  lowered  in  B  c  would  indicate  the  necessity 
of  diminishing  the  fire ;  and  in  c  D  it  would  be  necessary 
to  increase  it.  But  as  the  operation  in  the  tubes  of  this 
length  is  rather  precarious,  it  would  be  best  to  attach  to 
E  a  little  glass  regulator  E  F  E,  of  which  the  two  arms  E,  r; 
each  being  three  inches  long,  contains  mercury ;  this,  in 
rising  alternately  in  one  or  the  other,  would  be  an  exact 
indication  of  the  degree  of  the  heat,  and  also  of  the  vapours. 


PROCESS   OF    MALTING.  63 

This  regulator  might  be  enclosed,  so  as  to  prevent  ac- 
cidents. Between  this  and  the  worm  is  the  stopcock  G, 
which,  in  the  beginning  of  the  operation,  communicates 
with  the  external  air  in  the  same  manner  as  the  cock  of  an 
air-pump  ;  but  after  the  fire  has  been  forcibly  driven,  the 
vapours  may  be  seen  issuing  out  of  i;  then  turning  this 
cock,  the  communication  between  the  worm  and  the  ex- 
ternal air  is  closed,  and  the  other  between  the  same  worm 
and  the  regulator  must  be  opened,  and  the  actions  of  both 
will  commence.  The  ball  H  prevents  the  liquor  driven 
by  the  external  air  from  rising  in  E  F  E  and  in  the  alem- 
bic. It  is  scarcely  necessary  to  add,  that  the  head,  what- 
ever its  form  may  be,  should  be  well  luted,  in  order  to 
prevent  the  entrance  of  the  external  air. 


OF  THE  PROCESS  OF  MALTING,  &c. 

FOR  a  long  time,  corn  has  supplied  the  trade  with  a 
kind  of  spirits,  commonly  called  "  spirits  of  corn." 
Among  the  various  kinds  of  corn  used  for  the  purpose  of 
distillation,  rye  ranks  the  highest.  Oats,  Indian  corn, 
and  wheat  are  also  used  with  success;  barley  is  almost 
always  mixed,  in  a  proportion  which  varies,  with  those 
vegetables. 

The  best,  and  we  may  say  the  only,  way  of  ascertain' 
ing  the  venal  worth  of  corn  is  that  of  its  specific  gravity ; 
•o  that,  all  things  being  equal,  that  which  under  an  equal 
measure  weighs  the  most  must  be  preferred  for  distilla- 
tion, as  well  as  for  every  other  use }  and  the  price  varies, 
particularly,  according  to  this  quality.  Its  other  quali- 


64  THE    COMPLETE   PRACTICAL   DISTILLER. 

ties  are  by  no  means  a  matter  of  indifference ;  such  as  their 
perfect  conservation,  because  those  that  are  heated  render 
much  less  spirit,  their  fermentation  not  being  so  good. 
As  to  the  defects  inherent  to  corn  which  agricultural 
chances  have  occasioned  to  germinate  before  the  harvest, 
these  are  recognised  by  the  appearance  and  weight  of  the 
corn }  it  w"eighs  much  less  than  that  which  has  not  un- 
dergone this  change.  Wheat  is  not  much  used  for  dis- 
tillation, because,  destined  more  particularly  for  human 
food,  its  value  is  generally  greater  than  that  of  other 
corn,  and  because  its  produce  in  spirit  is  not  proportionate 
to  that  value. 

Oats,  for  a  like  reason,  are  seldom  used  for  distillation, 
and  they  are  useful  as  food  for  horses.  Rye  is  the  most 
convenient,  because  its  produce  in  spirit  is  considerable, 
and  also  because  it  leaves  a  proper  margin  for  the  distiller. 
Besides,  being  little  fit  for  baking,  it  would  find  compa- 
ratively little  use  without  distillation. 

There  are  many  methods  for  predisposing  corn  to  fer- 
mentation, but  there  exists  three  operations  common  to 
all ;  these  three  operations  are  practised  in  all  distilleries. 
The  first  is  that  of  grinding ;  the  second  is  that  known 
under  the  name  of  steeping ;  and  the  third  that  of  mash- 
ing. They  are  of  such  importance  in  the  distiller's  art, 
that  it  will  not  be  considered  out  of  place  to  describe 
them  separately,  and  to  indicate  at  the  same  time  their 
object  and  utility. 

Every  species  of  corn  destined  for  distillation  should 
not  be  ground  into  fine  flour,  but  only  broken.  This  is  a 
practice  of  which  experience  has  proved  the  utility ;  not 
that  a  greater  division  of  the  vegetable  would  be  an  ob- 


PROCESS    OF    MALTING.  65 

stacle  to  fermentation,  when  the  following  preparations 
are  made  use  of;  but  these  preparations  would  then  be  of 
a  more  difficult  workmanship,  and  the  expenses  of  grind- 
ing wtmld  be  much  heavier.  These  inconveniences  may 
be  avoided  by  only  reducing  corn  into  coarse  flour.  This 
result  is  obtained  by  having  the  mill-stones  at  a  proper 
distance  one  from  the  other.  It  is  customary  in  distil- 
leries to  use  the  corn  as  needed.  This,  in  fact,  keeps  bet- 
ter in  its  natural  state ;  it  is  less  liable  to  be  heated ;  and 
by  these  means  requires  less  precaution  to  be  taken  for 
its  preservation.  Distillers  are  advised  to  follow  this 
method,  if  they  wish  not  to  be  exposed  to  great  decrease 
in  spirits :  corn  heated,  either  in  nature  or  when  reduced 
to  flour,  loses  its  fermentable  properties.  For  the  most 
perfect  intelligence  of  this  operation,  let  it  be  supposed 
that  the  quantity  of  matter  to  be  fermented  is  equal  to 
200  pounds.  The  corn,  being  selected  and  ground  into 
coarse  flour,  is  deposited  in  a  tub  capable  of  holding  two- 
thirds  more  than  this  amount,  and  filled  so  as  to  keep  a 
vacuum  necessary  for  the  scum  produced  by  the  fermenta- 
tion. . 

Then  proceed  to  steeping.  It  is  effected  by  pouring  on 
the  flour  200  pounds  of  water,  at  120°  or  180°,  accord- 
ing to  the  season  of  the  year;  the  water  should  be  hot- 
ter in  winter  than  in  summer.  The  best  mode  of  working 
is  to  pour  on  the  flour  a  mixture  of  hot  and  cold  water, 
such  as  to  form,  after  ten  minutes'  brewing,  a  mixture  at 
95°  or  100°,  which  will  be  easily  obtained  in  all  seasons; 
to  effect  this  the  use  of  a  thermometer  should  not  be  neg- 
lected, as  it  is  an  infallible  guide  to  conduct  this  opera- 
tion regularly 

6* 


66  THE   COMPLETE   PRACTICAL   DISTILLER, 

In  this  state,  when  there  are  no  lumps  that  have  es- 
caped the  penetration  of  the  water,  and  when  the  mixture 
has  been  agitated  for  ten  minutes,  the  tub  is  left  to  sub- 
side for  half  an  hour;  one-quarter  of  an  hour  is  even 
sufficient. 

The  object  of  this  operation  is,  as  its  name  indicates,  to 
steep  and  soften  the  grain,  by  making  it  absorb  water; 
and  the  temperature  of  120°  or  130°  contributes  to  ren- 
der water  more  penetrating — consequently,  it  has  been 
recognised  the  most  proper  for  steeping.  If  the  tem- 
perature was  lower,  its  effect  would  be  much  slower,  and 
after  a  quarter  or  half  an  hour's  rest  the  corn  might  hap- 
pen not  to  be  sufficiently  steeped.  If  it  was  higher,  on 
the  contrary,  the  corn  would  be  apt  to  be  baked,  and  the 
operation  might  fail ;  such  would  be  the  effect  of  a  tem- 
perature of  180°. 

At.  this  heat  the  fecula  enveloped  with  gluten  is  baked 
to  the  surface  of  each  fragment  of  corn,  and  forms  a  solid 
envelope,  which  presents  an  obstable  to  the  easy  penetra- 
tion of  the  water  into  the  interior  parts  of  each  of  the 
fragments;  and  this  penetration  should  indispensably 
take  place  before  the  commencement  of  the  following 
operation  :  a  real  harm  results  from  not  proceeding  in 
such  a  way  as  to  effect  it.  It  is  likewise  essential,  in  the 
beginning  of  this  operation,  not  to  pour  at  once  into  the 
tub  all  the  water  necessary,  and  the  operation  will  always 
be  well  conducted  when  the  water  arrives  gradually,  dur- 
ing which  time  the  flour  should  be  well  stirred.  These 
rules,  which  have  just  been  established  for  steeping,  are 
general,  and  admit  of  no  exceptions,  whatever  be  the  na- 
fure  and  state  of  the  grain  made  use  of. 


PROCESS    OF    MALTING.  6/ 

The  steeping  of  the  flour  being  finished,  the  next  ope- 
ration is  that  of  mashing.  This  consists  in  well  brewing 
the  grain  which  has  been  steeped,  while  a  quantity  of 
boiling  water  arrives  gradually  into  the  tub,  till  the  mix- 
ture has  acquired  175°  or  180°;  the  agitation  should 
last  five  minutes,  at  least.  At  this  period  the  tub  is  co- 
vered, and  left  to  subside  for  a  space  of  time  varying 
from  two  to  four  hours.  A  principle  may  be  laid  down, 
that  the  longer  the  mixture  is  left  to  itself,  the  more 
complete  will  the  operation  be ;  that  is  to  say,  that  four 
hours'  standing  is  always  better  than  two. 

Nevertheless,  it  would  sometimes  be  more  injurious 
than  beneficial  to  extend  this  space  of  time ;  such  would, 
for  instance,  be  the  case  if  the  mixture  descended  below 
120°.  This  process  will  always  be  well  executed  if  con- 
ducted in  such  a  manner  as  not  to  allow  the  temperature 
of  the  mass,  during  a  mashing  of  three  or  four  hours,  to 
sink  below  120°  or  125°.  To  this  effect  the  tub  should 
be  carefully  covered  after  the  brewing  is  over.  But  it 
may  easily  be  perceived  that,  whatever  precautions  be 
taken  to  avoid  the  loss  of  heat,  it  will  always  be  consider- 
able in  the  space  of  a  few  hours,  even  if  there  was  none 
sustained  but  that  occasioned  by  the  side  of  the  tub.  The 
smaller  the  mass  operated  upon,  the  greater  this  loss  will 
be,  and  vice  versa.  It  will  always  be  greater  in  winter 
than  in  the  summer ;  so  that  the  talent  of  the  distiller 
for  mashing  consists  in  knowing  how  to  use  the  thermo- 
meter ;  for  instance,  he  will  give  a  little  more  heat  to  a 
small  tub  than  to  a  large  one — say,  145°  to  a  tub  of  me- 
dium size,  and  140°  to  tubs  of  great  dimensions.  He 
will  also  increase  the  heat  a  little  in  the  winter,  and 


65  THE   COMPLETE    PRACTICAL   DISTILLER. 

lessen  it  in  the  summer ;  and  in  all  cases  the  lob  must  be 
put  to  fermentation  as  soon  as  its  temperature  is  fallen  to 
110°.  Should  he  wait  longer,  he  is  exposed  to  have  the 
whole  mass  spoiled  by  the  acetous  fermentation,  which  is 
easily  developed  at  that  temperature.  During  the  sub- 
siding of  the  maceration  a  phenomenon  takes  place  which 
has  for  its  object  to  saccharify  the  fecula  of  grain,  and  to 
predispose  it  thus  to  fermentation,  which  it  could  not  un- 
dergo without  it. 

In  fact,  if  corn,  taken  in  a  raw  state,  was  simply  di- 
luted with  water  at  100°,  to  form  a  mixture  bearingJ£3L2 
of  heat,  the  most  proper  temperature  for  fermentation,  the 
latter  would  never  be  developed ;  or,  at  least,  it  would 
only  declare  itself  after  many  days,  and  that  with  very 
little  intensity.  It  is  not  the  case  when  the  mashing  has 
been  well  conducted ;  and  the  more  favourable  the  con- 
ditions under  which  it  has  been  executed,  the  better  the 
fermentation  will  proceed.  Mashing  may  then  be  con- 
sidered a  real  saccharificution ;  and  if  we  remark  the  ana- 
logy between  the  saccharification  and  an  experiment  by 
which  starch  has  been  converted  into  sugar,  by  means  of 
water,  gluten,  and  a  temperature  of  145°  kept  up  for 
twelve  hours,  the  saccharification  of  the  fecula  of  corn 
during  the  mashing  will  easily  be  conceived. 

In  fact,  all  grain  contains  gluten,  with  which  the  starch 
is  in  immediate  contact.  Water  is  added  during  the  ope- 
ration, and  the  mixture  is  exposed  to  a  temperature  of 
145°.  This  is  the  most  proper  temperature  for  mash- 
ing; by  this  heat  starch  is  converted  into  sugar  in  the 
shortest  space  of  time.  Not  that  this  effect  could  not  be 
obtained  at  a  lower  temperature, — 100°,  for  instance, — 


PROCESS    OP    MALTING.  69 

but  then  the  mass  would  be  in  danger  of  turning  acid, 
and  if  this  temperature  was  to  be  maintained  for  some 
hours,  the  evil  resulting  from  it  would  be  irreparable. 

If  the  temperature  exceeded  145°,  there  would  be  no 
inconvenience  to  bring  it  to  155°,  and  even  to  165°;  but 
at  180°  the  danger  begins  to  show  itself.  Above  180° 
there  is  great  danger  of  doing  harm  to  the  fermentation ; 
and  if  the  heat  approached  200°,  there  would  be  no  fer- 
mentation produced  at  all.  It  appears  that  the  gluten, 
which  in  this  operation  is  the  vehicle  of  saccharification, 
only  posseses  that  property  when  it  has  not  been  exposed 
to  too  high  a  temperature;  heat  seconds  its  action  very 
much,  and  renders  it  more  intense,  but  the  maximum  of 
this  heat  is  from  145°  to  165°.  The  proportion  of  water 
acts  also  a  remarkable  part  in  the  maceration,  and  the 
greater  the  bulk  made  use  of,  the  more  prompt  and  com- 
plete the  saccharification  will  be,  all  other  necessary  con- 
ditions being  fulfilled;  for  instance,  generally,  to  work 
400  pounds  of  flour,  about  12  gallons  of  water  are  used 
in  steeping,  and  30  are  added  in  mashing ;  this  will  be 
complete  in  four  hours. 

But  if  the  dose  of  water  was  doubled,  this  mashing 
might  be  as  complete  as  the  former  in  the  course  of  from 
two  to  two  hours  and  a  half;  such  is  the  influence  of 
water  on  the  saccharification  of  starch. 

These  phenomena  will  hereafter  be  demonstrated  by 
other  examples ;  when  speaking  of  the  maceration  of  po- 
tatoes, this  will  be  particularly  considered.  When  the 
mashing  is  over — that  is,  after  two  or  four  hours,  accord- 
ing to  the  quantity  of  water  made  use  of,  a  temperature 
bordering  upon  145°  having  been  maintained — then  the 


70  THE    COMPLETE   PRACTICAL   DISTILLER. 

liquid  is  put  to  fermentation.  This  is  done  by  adding  to 
it  a  new  quantity  of  water,  so  as  to  have  the  mixture  well 
diluted. 

Previously,  the  operations  common  to  the  various  me- 
thods made  use  of  to  predispose  corn  to  fermentation  have 
been  signalized,  and  which  always  take  immediate  pre- 
cedence over  the  latter;  but  it  often  happens  that  corn 
intended  for  distillation  is  submitted  to  a  previous  prepa- 
ration, known  by  the  name  of  malting.  It  is  scarcely  ever 
the  case  that  an  individual  uses  raw  (that  is,  unmalted) 
corn  for  the  purpose  of  distillation.  The  French  and 
English  distillers  always  mix  their  raw  grain  with  a  cer- 
tain portion  of  malt,  and  a  great  many  German  distillers 
work  entirely  with  malted  grain.  It  will  thus  be  essen- 
tial minutely  to  indicate  the  best  processes  practised  in 
malting.  This  operation  is  composed  of  several  others, 
which  will  be  successively  described. 

In  steeping,  the  corn  is  thrown  into  a  tub  in  such 
quantity  as  to  fill  seven-eighths  of  its  contents.  Then  a 
quantity  of  fresh  water  is  poured  on  the  grain,  so  as  to 
cover  it  a  few  inches.  The  quality  of  the  water  made  use 
of  is  not  indifferent;  it  is  necessary  it  should  be  fresh  and 
limpid.  The  object  of  this  operation  being  to  soften  the 
grain  by  impregnating  all  its  parts  with  water,  a  space  of 
time  is  requisite  proportionate  to  its  dryness  and  tempera- 
ture, so  that  it  is  less  penetrable  in  winter  than  in  sum- 
mer, when  old  than  when  new ;  and  to  regulate  the  time 
necessary  for  this  operation,  a  fixed  period  should  not  so 
much  be  taken  for  a  basis,  as  certain  signs,  easily  recog- 
nised. 

You  may  always  be  certain  that  the  corn  has  been  suf- 


PROCESS  OP    MALTING.  71 

ficiently  steeped  when,  on  being  strongly  rubbed  between  I 
the  hands,  it  is  completely  crushed,  without  leaving  any 
solid  or  irreducible  particle.  All  the  other  means  resorted 
to  to  recognise  the  period  of  its  termination  are  analogous 
to  the  latter;  such  is,  for  instance,  that  of  cutting  it  by 
the  nail  or  crushing  it  between  the  teeth.  By  these 
means  and  a  little  practice,  you  may  always  convince 
yourself  that  not  the  least  particle  ^f  corn  has  escaped 
the  penetrating  and  softening  action  of  the  water — for  this 
is  the  only  object  of  steeping.  To  guide  the  operator,  he 
is  informed  that  the  grain  is  sufficiently  softened  and 
penetrated  after  having  remained  from  thirty  to  forty 
hours  in  the  water,  according  to  the  season  and  the  mate- 
rials made  use  of. 

It  is  necessary  to  remark  that  it  is  sometimes  essential 
in  the  heat  of  the  summer  to  renew  the  water  once  or 
twice,  because,  without  that  precaution,  a  fermentation 
might  take  place,  which  would  always  prove  injurious  to 
future  results.  When  the  corn  has  been  sufficiently  soft- 
ened, and  is  placed  under  one  of  the  conditions  necessary 
for  germination,  it  is  extremely  swollen,  and  increases 
conspicuously  in  bulk ;  this  is  the  reason  why  it  has  been 
recommended  not  to  fill  the  back  entirely. 

Then  the  water  is  let  out  of  the  back  through  an  open  • 
ing  made  in  the  lower  part  of  it,  and  continues  to  be 
drained  for  ten  or  twelve  hours  previously  to  the  suc- 
ceeding operation,  the  object  of  which  is  to  cause  the 
grain  to  germinate. 

The  corn,  having  been  suitably  steeped  in  the  way 
above  described,  is  placed  on  the  malting-floor,  near  to 
which  the  steeping-back  should  ^e  placed,  to  save  labour 


72  THE   COMPLETE   PRACTICAL    DISTILLER. 

as>  much  as  possible.  It  is  placed  in  a  heap  on  the  floor, 
and  left  to  itself  until  it  becomes  palpably  warm ;  this 
heat  is  produced  by  the  grain  beginning  to  work,  and 
generally  declares  itself  in  from  twelve  to  twenty -four 
hours  after  it  has  been  committed  to  the  floor.  At  this 
period  it  is  disposed  in  layers  of  from  12  to  14  inches  in 
depth,  according  to  the  heating  state  of  the  floor;  they 
are  laid  thicker  when  the  temperature  of  the  grain  is  low, 
and  thinner  when  more  elevated.  The  influence  exercised 
by  the  thickness  of  these  layers  on  the  progress  of  the 
germination  of  the  corn  is  very  great,  with  respect  to  the 
heat  which  this  thickness  may  contain;  and  from  this 
principle  it  must  be  concluded  that  without  heat  no  ger- 
mination would  take  place,  and  that  from  the  moment  the 
watered  grain  has  gained  the  temperature  of  170°  to  180°, 
for  instance,  it  begins  to  undergo  an  internal  alteration, 
which  produces  heat  itself.  From  hence  it  will  be  easily 
conceived  that  this  heat  is  better  retained  by  a  thick 
layer  than  by  one  that  is  thin ;  and  on  this  observation 
is  founded  the  principle  which  has  been  emitted  on  the 
variation  of  the  thickness  to  be  given  to  layers  on  the 
malt-floor.  This  kind  of  fermentation,  thus  established 
in  grain  placed  under  favourable  conditions,  soon  pro- 
duces at  the  end  of  each  grain,  and  particularly  of  those 
that  are  in  the  middle  of  the  layer,  a  white  point,  which 
is  a  sure  sign  of  the  commencement  of  the  germination. 

This  point  appears  generally  twenty-five  or  thirty  hours 
after  the  grain  has  been  placed  in  layers.  At  this  period 
it  is  important  to  turn  the  grain,  so  as  to  place  at  the 
bottom  of  the  layer  that  which  was  uppermost  before; 
this  effect  is  obtained,  by  removing  it  to  another  part  of 


PROCESS   OF    MALTING.  73 

the  floor  by  means  of  a  wooden  shovel.  It  would  greatly 
improve  the  quality  of  the  malt  to  submit  the  grain  to 
this  operation  once  or  twice  before  the  appearance  of  the 
white  point. 

The  object  of  this  is  to  regulate  the  heat  of  the  whole, 
mass,  so  as  to  place  all  the  parts  of  the  grain  under  cir- 
cumstances equally  favourable  to  germination,  and  thus 
to  cause  the  movement  to  be  simultaneous.  The  heap 
being  thus  turned,  the  white  point  observed  in  the  grain 
comes  out  and  presents  extricated  fibres,  which  are  nothing 
but  the  growing  roots  of  the  plants.  Then  it  is  more  im- 
portant than  ever  to  mind  the  grain — to  remove  and  turn 
it  frequently,  as  before  recommended,  so  as  to  regulate 
the  germination. 

This  management  is  essentially  necessary,  for  without 
it  an  unequal  heat  would  reign  in  the  mass ;  this  would 
occasion  the  roots  to  grow  unequally,  and  it  would  be 
impossible  to  fix  a  determinate  time  for  the  term  of  ger- 
mination. This  operation  is  generally  at  an  end  when 
the  fibres  have  acquired  a  length  of  6  or  7  lines ;  then 
the  decomposition  of  the  corn  is  come  to  a  point  which  if 
recognised  as  the  most  favourable  to  malt,  because  at  this 
period  the  plume  which  is  to  form  the  stalk  of  the  plant 
is  on  the  point  of  making  its  appearance  j  and  if  the  ope- 
ration was  any  longer  continued,  so  as  to  give  this  plume 
the  time  of  shooting  out,  the  malted  grain  loses  a  part  of 
the  substance  useful  to  the  production  of  spirits.  Germi- 
nation provokes  in  the  corn  a  change  particularly  favour- 
able to  the  success  of  mashing ;  it  becomes  sweetish,  and 
this  taste  is  owing  to  the  saccharification  of  a  small  por- 
tion of  the  fecula,  or  starch.  The  gluten  is  partly  de- 
7 


74  THE    COMPLETE    PR  1C11CAL   DISTILLER. 

stroked,  and  that  which  is  left  becomes  soluble  in  water, 
from  insoluble,  which  it  was  before  the  germination  had 
taken  place.  By  these  means  the  fecula  is  set  at  liberty, 
and  the  gluten,  having  become  soluble,  possesses  proper- 
ties much  more  energetic  than  when  in  its  natural  state. 
The  object  of  malting  is,  then,  to  convert  into  sugar  a 
small  quantity  of  the  fecula  of  the  corn,  and  to  predis- 
pose, at  the  same  time,  the  rest  to  a  saccharification  more 
complete  and  prompt,  by  giving  to  the  gluten  the  pro- 
perty of  being  dissolved. 

All  seasons  of  the  year  are  not  equally  favourable  to 
malting ;  the  brewer,  whose  attention  is  particularly 
directed  to  the  malting  of  his  corn  for  the  preparation  of 
beer,  prefers  the  month  of  March  to  any  other.  The 
grain  malted  during  that  month  is  always  of  a  better 
quality.  Malted  corn  would  not  keep  in  the  state  of  hu- 
midity in  which  it  is  found  on  the  malt-floor,  nor  could  i£ 
be  reduced  into  meal  for  the  purpose  of  being  mashed ; 
it  is,  then,  necessary  to  dry  it,  which  operation  is  exe- 
cuted as  follows  : — 

The  corn,  having  sufficiently  germinated,  is  taken  to 
the  malt-kiln,  where  it  is  spread  in  layers  of  8  to  10 
inches'  thickness;  then  fire  is  made  under  it  with  com- 
bustibles making  no  smoke,  if  it  can  be  avoided,  because, 
without  this  precaution,  the  malt  might  contract  a  smoky 
smell  and  taste,  which  would  be  transmitted  to  the  spirit. 
In  the  brewing  of  beer  various  sorts  of  malt  are  made  use 
>f,  which  only  differ  one  from  another  by  the  temperature 
they  have  been  submitted  to  on  the  kiln  •  but  it  is  recom- 
mended to  dry  corn  destined  for  distillation  at  a  tempera- 


PROCESS  OF    MALTING.  <5 

turc  as  near  approaching  145°  as  possible;  it  is  the  most 
favourable  to  the  quality  of  the  malt. 

In  fact,  this  temperature,  which  is  also  that  of  mash- 
ing, occasions  in  the  wet  grain  a  new  formation  of  sugar, 
in  small  quantity,  it  is  true,  but  this  influence  of  the 
kiln  is  not  without  producing  good  effect  on  the  subse- 
quent operations,  and  the  temperature  of  145°  is  attended 
with  the  greatest  success.  The  combustibles  most  gene- 
rally used  for  the  purpose  of  drying  malt  are  coke  or 
distilled  coals ;  such  as  that  furnished  by  the  establish- 
ments of  hydrogen  gas,  or  even  that  proceeding  from  the 
distilleries.  Next  to  that  comes  the  vegetable  coal,  which, 
if  it  can  be  procured  at  a  reasonable  price,  is  very  suit- 
able for  the  purpose. 

After  this  comes  the  ash-tree  coal.  This  species  of 
combustible  makes  little  or  no  smoke  when  burning,  and 
exhales  sulphurous  vapours,  which  are  not  at  all  obnox- 
ious to  the  quality  of  the  malt.  The  grain  increases 
greatly  in  bulk  by  the  operation  of  mashing;  this  aug- 
mentation maybe  rated  at  about  one-eighth  or  ninth  part, 
and  their  specific  gravity  decreases  in  proportion ;  specific, 
because  the  real  loss  sustained  in  weight,  during  the  fer- 
mentation of  grain  on  the  malt-floor,  is  not  easily  per- 
ceived ;  but  as  it  occupies  after  this  operation  a  greater 
space  under  the  same  weight,  it  is  easily  conceived  that 
it  does  not  weigh  so  much  under  the  same  bulk. 

The  reader  being  now  acquainted  with  the  process  of 
malting,  and  with  that  of  mashing,  as  also  with  the  effects 
of  these  operations,  let  them  now  be  applied  properly. 
Of  all  kinds  of  corn,  rye  is  the  one  principally  used  for 
distillation.  Other  corn  might,  it  is  true,  equally  bo 


76  THE    COMPLETE    PRACTICAL   DISTILLER. 

used,  but  in  an  economical  point  of  view  rye  produces 
the  most  favourable  results.  It  might  be  used  in  the 
raw  state,  and  might  undergo  the  vinous  fermentation, 
after  having  been  suitably  prepared  and  mashed ;  but  ex- 
perience has  proved  the  necessity  of  adjoining  to  it  a  cer- 
tain portion  of  malted  barley.  To  this  effect  a  quantity 
of  barley  is  malted,  and  then  mixed  to  raw  rye  in  the 
proportion  of  20  parts  of  malted  barley  to  80  of  rye ;  this 
mixture  is  submitted  to  the  operation  of  grinding  and 
mashing.  By  this  method  rye  produces  more  than  by 
any  other  preparation. 

Its  produce  is  greater  thus  than  when  used  alone,  even 
when  malted.  Malted  barley  has  the  property  of  ren- 
dering rye  more  fermentable,  and  it  is  only  in  co-operat- 
ing, by  its  materials,  to  the  conversion  of  the  fecula  of 
the  rye  into  sugar,  during  the  mashing  and  even  during 
the  fermentation,  that  it  produces  this  effect.  Distillers 
observe  particularly  the  effect  of  malted  barley  on  rye  in 
the  act  of  distillation.  On  consulting  them  on  its  mode 
of  acting,  they  all  agree  in  attributing  to  it  the  property 
of  giving  lightness  to  their  lob,  or  paste. 

In  fact,  they  have  ascertained  that,  in  working  with 
raw  corn  alone,  the  fermentation  is  not  so  good;  and  when 
submitted  to  distillation,  the  heavy  matter  which  is  found 
in  suspense  in  the  liquid  has  a  very  great  propensity  to 
precipitate  itself  to  the  bottom  of  the  still,  and  strongly 
to  adhere  to  it.  The  least  inconvenience  attached  to  this 
accident  is  that  of  communicating  a  bad  taste  to  the  spi- 
rit ;  and  it  has  happened  that  the  bursting  of  the  appa- 
ratus has  been  occasioned  by  it;  so  that  it  is  necessary 


PROCESS   OF    MALTING.  77 

to  prevent  such  accidents,  and  this  result  is  obtained  by 
mixing  the  raw  grain  with  a  portion  of  malt.  » 

Distillers  explain  thus  the  action  of  malt,  by  saying 
that  it  gives  lightness  to  their  paste,  and  prevents  its  fall- 
ing to  the  bottom  of  their  still.  This  explanation,  how- 
ever incomplete  it  may  appear,  is  nevertheless  the 
expression  of  a  positive  fact.  Indeed,  so  long  as  the 
fecula  has  not  been  converted  into  sugar,  it  forms  with 
the  water  a  kind  of  paste,  which  has  very  little  fluidity, 
and  which,  if  exposed  to  the  fire,  may  easily  stick  and 
>urn  to  the  bottom  of  the  still. 

What,  happens  when  malted  barley  is  used  with  the 
raw  grain  ?  It  has  already  been  stated :  the  barley,  by 
its  germination,  has  undergone  a  change  which  renders  it 
more  proper  to  saccharify  the  fecula.  This  fact  has 
already  been  indicated,  and  still  stronger  proof  will  be 
given  when  treating  of  the  potato.  To  saccharify  fecula 
is  to  destroy  the  paste  which  gives  viscosity  to  the  liquid, 
and  to  supply  the  fermentation  with  proper  aliments, 
which  is  effected,  in  the  distillation  of  grain,  by  means 
of  malted  barley ;  and  by  thus  favouring  the  fermenta- 
tion a  double  advantage  is  obtained — that  of  having  a 
liquid  less  heavy,  and,  of  course,  more  easy  to  be  dis- 
tilled. It  often  happens  that  distillers  are  in  want  of 
malt;  then  they  are  forced  to  distil  their  raw  grain  with- 
out it. 

To  obviate  a  little  the  inconveniences  attached  to  thife 
way  of  working,  they  add,  during  the  mashing,  a  quan- 
tity of  chaff.  They  attribute  to  this  chaff  a  property 
analogous  to  that  of  malt — that  of  giving  lightness  to 
their  matter  It  has  been  ascertained  that  chaff  has  this 


78  THE   COMPLETE    PRACTICAL   DISTILLER. 

property,  if  not  of  saccharifying  fecula  converted  into 
paste,  &t  least  to  render  it  fluid,  and  make  it  more  attack- 
able by  the  saccharifying  agents.  It  is  even  probable 
that  barley,  besides  gluten,  contains  another  matter, 
which,  like  chaff,  contributes,  but  more  energetically,  to 
the  fluidification  of  fecula.  This  supposition  is  the  more 
probable,  because  no  other  grain,  even  when  malted,  pos- 
sesses to  the  same  extent  the  property  of  saccharifying 
starch. 

For  this  reason  it  is  always  employed,  in  preference  to 
any  other  grain,  by  brewers  and  distillers.  The  propor- 
tion of  chaff  used  is  from  3  to  4  pounds  per  quintal  of 
raw  grain.  Its  effects  are  well  known  in  practice,  and 
many  distillers  add  it  to  their  grain  even  when  they  use 
malt.  Brewers  also  make  use  of  chaff,  because  they  have 
been  convinced  of  its  good  effects  by  comparative  experi- 
ments. The  rules  which  have  been  laid  down  before,  for 
the  perfect  practice  of  mashing,  may  be  followed  without 
any  restriction,  whether  the  corn  operated  upon  be  raw  or 
malted,  or  whether  the  mixture  be  composed  of  grain  in 
those  two  states. 

It  may  have  been  remarked  that  mashing,  such  as  has 
been  described,  occasions  the  fermentable  matter  to  be 
more  or  less  heavy,  according  to  the  quantity  of  water 
used,  and  also  according  as  it  has  been  more  or  less  per- 
fectly executed.  Even  admitting  all  the  fecula  of  the 
corn  to  have  been  dissolved  during  the  mashing  and  fer- 
mentation, a  certain  quantity  of  husk  would  always  be 
left  in  suspension  in  the  liquid,  and  this  quantity  is  rather 
large.  From  this  method  results,  that  the  distiller  is 
obliged  to  commit  matter  to  the  stills  which  is  very  dense 


FRENCH    METHOD    OF    MALTING.  V9 

and  apt  to  burn,  in  spite  of  all  precautions  that  might  be 
taken  to  prevent  this  accident. 

This  method  is  the  only  one  used  in  France  and  Bel- 
gium, notwithstanding  the  inconvenience  attached  to  it. 
There  is  another  method  followed  in  England  and  Ger- 
many, by  which  the  distillation  of  pastes,  or  lobs,  is 
avoided  \  but  whether  it  necessitates  more  labour  or  not, 
remains  a  question.  Both  the  French  and  English  me- 
tnods  will  be  given,  and  then  every  one  can  judge  for 
themselves  which  possesses  the  most  advantages. 

FRENCH  METHOD. 

Let  it  be  supposed  that  the  quantity  of  corn  made  use 
of  is  100  kilogrammes.*  This  grain,  being  mixed  in  the 
proportion  of  80  kilogrammes  of  rye  to  20  of  malt,  is 
ground  into  coarse  flour;  then  deposited,  with  2  or  3 
kilogrammes  of  chaff,  in  a  fermenting  back  containing  12 
hectolitres.  The  steeping  is  effected  by  pouring  on  the 
meal  3  hectolitres  of  water  at  about  110°;  then  it  is 
mashed  with  4  hectolitres  of  warm  and  cold  water,  mixed 
in  such  proportion  as  to  give  to  the  mass,  after  the  brew- 
ing is  over,  a  temperature  of  from  145°  to  155°. 

The  tub  is  covered  up,  and  left  to  itself  for  three  or 
four  hours.  At  this  period  it  is  tilled  to  within  6  or  8 
inches  with  warm  and  cold  water,  mixed  in  such  proportions 
as  to  give  to  the  mixture  a  temperature  of  about  77° ;  1 
litre  of  good  yeast  is  then  added.  A  few  hours  after  the 
ferix^ station  commences,  and  proceeds  through  its  various 

*  The  French  weights  and  measures  are  here  made  use  of,  as  well 
BJ  in  some  other  parts  of  this  work ;  their  value  in  English  may  be 
Ascertained  by  referring  to  most  any  of  the  arithmetics. 


80  THE   COMPLETE   PRACTICAL   DISTILLER. 

stages  in  the  space  of  thirty  hours;  then  it  is  time  to 
commit  the  liquid  to  the  still.  If  the  operation  has  been 
well  conducted,  from  45  to  50  litres  of  good  spirits  at  19° 
are  obtained  from  100  kilogrammes  of  grain.  Many  dis- 
tillers are  far  from  producing  so  much,  and  there  are  even 
some  who  do  not  draw  more  than  from  30  to  35  litres. 
The  exiguity  of  this  produce  may  be  the  result  of  several 
causes;  but  one  of  the  most  influential  is  the  proportion 
of  water  used ;  that  is  to  say,  that  instead  of  using  11 
hectolitres  of  water  for  every  100  kilogrammes  of  grain, 
they  only  use  6.  In  a  continuous  work  the  spent-wash 
left  in  the  still  should  be  deposited  in  vats  or  cisterns 
constructed  for  the  purpose ;  there  the  solid  substances 
will  fall  to  the  bottom,  and  the  liquid  will  remain  upper- 
most. 

This  liquid  may  be  successfully  used  in  the  subsequent 
operations  to  dilute  the  grain  after  it  has  been  mashed. 
In  this  practice  is  found  the  advantage  of  bringing  again 
to  fermentation  a  liquid  containing  some  fermentable  sub- 
stances which  have  escaped  decomposition. 

This  may  be  followed  up  for  several  successive  opera- 
tions— that  is,  three,  four,  and  even  five ;  and  the  grain 
produces  thus  as  much  as  60  litres  of  spirit  of  19°  per 
metrical  quintal,  produce  very  considerable,  and  which 
could  not  be  obtained  by  any  other  means.  The  use  of 
spent-wash  is  suspended  when,  after  several  successive 
operations,  it  is  become  so  sour  that  instead  of  offering 
proper  aliments  to  the  fermentation,  its  acidity  would  be 
obnoxious  to  it.  If  a  smaller  proportion  of  water  was 
used,  the  same  march  could  not  be  followed, — at  least  not 
r-o  the  same  extent, — because  then  the  fermentation  would 


ENGLISH  METHOD  OF  MALTING.         81 

require  three  or  four  days,  instead  of  thirty  hours,  and, 
by  these  means,  cause  the  spent-wash  to  be  very  sour. 
In  this  mode,  in  which  the  liquid  submitted  to  distillation 
must  necessarily  be  very  heavy,  no  use  can  be  made  of 
improved  apparatuses  described  elsewhere  in  this  work. 
In  working  with  this  apparatus,  care  should  be  taken  to 
stir  the  first  charge  submitted  to  the  still  until  it  acquires 
a  temperature  approaching  that  of  ebullition,  because,  with- 
out this  precaution,  the  matter  might  stick  and  burn  at  the 
bottom  of  the  still ;  this  danger  disappears  when  the  mass 
is  boiling,  and,  as  in  a  continuous  work  the  condenser 
causes  the  wash  to  arrive  at  all  times  boiling  into  the 
still,  it  will  easily  be  conceived  that  it  is  sufficient  to  agi- 
tate the  first  charge.  It  would,  however,  be  very  advan- 
tageous, in  this  mode  of  working,  to  obtain  from  the 
grain  all  the  fermentable  matter  which  it  contains,  and 
to  obtain  it  in  dissolution  in  water,  so  as  to  render  the 
liquid  to  be  submitted  to  distillation  free  from  husk  or  any 
other  solid  matter.  By  these  means  the  trouble  of  agitating 
the  first  charge  would  be  avoided ;  there  would  be  no  dan- 
ger of  having  the  wash  burned,  or  of  having  bad  products; 
and  the  various  improved  apparatuses  might  be  success- 
fully used.  No  doubt  the  effects  might  be  obtained  by 
adopting  the  following  method. 

ENGLISH   METHOD. 

It  may  be  stated  that  this  method  consists  in  treating 
the  corn  in  a  double-bottomed  tub,  and  to  make  the  ex- 
tracts precisely  in  the  same  way  as  the  brewers.  The 
grain,  composed  of  malt  and  rye,  being  mixed  and  ground 


82  THE    COMPLETE   PRACTICAL   DISTILLER. 

in  the  same  way  as  for  mashing  by  the  French  method, 
10  kilogrammes  of  chaff  are  spread  on  the  first  bottom  in 
a  layer  of  2  centimetres  in  thickness  \  200  kilogrammes 
of  grain  are  thrown  upon  it.  Then  400  kilogrammes  or 
litres  of  water,  at  35°  or  40°,  are  introduced  by  a  lateral 
conduit  communicating  with  the  empty  space  between 
the  two  bottoms,  while  the  mixture  is  agitated  for  five  or 
ten  minutes ;  then  the  matter  is  left  to  subside  for  a 
quarter  or  half  an  hour,  so  as  to  be  well  penetrated  with 
water.  This  operation  is  exactly  the  same,  and  its  object 
is  the  same  as  that  of  steeping,  which  precedes  mashing 
in  the  method  just  described. 

The  only  difference  existing  is  in  the  construction  of 
the  apparatus  made  use  of.  Immediately  after  steeping, 
the  matter  is  again  agitated,  while  800  kilogrammes  of 
hot  water  are  let  into  the  tub  through  the  same  conduit. 
This  time  the  brewing  should  last  a  quarter  of  an  hour, 
at  the  end  of  which  the  liquid  is  to  be  left  to  itself  for  at 
least  an  hour.  At  this  period  the  grain  is  drowned  in  the 
water,  and  a  column  of  liquid  tolerably  clear  covers  it ;  a 
cock  communicating  with  the  space  left  between  the  two 
bottoms  is  then  opened,  and  as  the  conical  holes  of  the 
superior  bottom  form  a  species  of  filtering  machine,  all 
the  liquid  is  drained  and  let  into  the  fermenting  backs. 
After  the  first  extraction,  600  kilogrammes  more  of  boil- 
ing water  are  added  in  the  same  way ;  the  mass  is  again 
agitated  for  a  quarter  of  an  hour,  and  left  to  subside  for 
one  hour.  The  liquid  is  drained  the  same  as  before,  to 
be  submitted  to  fermentation. 

The  grain  on  the  double  bottom  has  now  been  suffi 
sientJy  deprived  of  all  its  fermentable  substances,  which 


ENGLISH    METHOD   OF    MALTING.  83 

the  water  has  taken  away  in  dissolution  in  the  state  of 
liquid  sugar.  This  operation,  which  is  a  true  mashing, 
well  understood  and  well  executed,  proves  beyond  doubt 
the  effect  of  mashing  on  the  corn ;  it  proves  that  it  is,  as 
before  remarked,  a  true  saccharification. 

When  the  liquid  in  the  fermenting  backs  is  fallen  to  a 
temperature  of  75°  or  80°,  according  to  the  capacity  of 
the  tub,  yeast  is  added,  and  wash  without  sediment  is 
thus  obtained,  which  can  be  distilled  in  all  kinds  of  ap- 
paratuses. If  the  grain  left  on  the  double  bottom  was 
found  not  to  be  sufficiently  exhausted,  a  third  extraction 
might  be  resorted  to.  The  Germans  follow  the  same  me- 
thod in  the  distillation  of  corn,  with  this  difference,  that 
they  work  with  no  other  grain  but  what  has  been  malted. 
Their  way  of  working  is  then  exactly  similar  to  that  of 
English  and  American  brewers,  who  submit  also  all  the 
corn  they  use  to  the  process  of  malting.  To  make  the 
best  of  this  method,  the  proportion  of  water  should  be 
lengthened  out  with  cold  water,  so  as  to  bring  the  quan- 
tity of  water  used  to  ten  or  twelve  times  the  weight  of 
the  corn.  Several  advantages  might  be  derived  from 
such  a  proceeding  : — 1st.  A  more  complete,  more  rapid, 
and  less  acetous  fermentation  might  be  thus  obtained. 
*2d.  The  spent-wash,  on  leaving  the  still,  might  be  appro- 
priated to  new  extracts,  and  there  is  no  doubt  but  what 
greater  products  would  be  the  result. 


Tjirn         '? 


84  THE    COMPLETE    PRACTICAL   DISTILLER. 


FERMENTATION. 

THREE  species  of  fermentation  are  recognised  —  the 
vinous,  the  acetous,  and  the  putrefactive;  and  it  has  been 
supposed  that  these  three  succeed  each  other  in  the  order 
in  which  they  are  here  called ;  but  it  does  not  follow  this 
rule,  as  we  can  see  by  very  slight  observation.  This  im- 
portant process  has  been  the  cause  of  many  contentions  in 
chemistry.  Of  the  vegetable  principles,  saccharine  matter 
is  that  which  passes  with  most  facility  and  certainty  into 
the  vinous  fermentation,  and  fermented  liquors  are  more  or 
less  strong  as  the  juices  from  which  they  have  been  formed 
have  contained  a  greater  or  less  proportion  of  sugar  before 
fermentation  ;  for  the  addition  of  sugar  to  the  weakly  fer- 
mentable juices  will  enable  them  to  produce  a  strong,  full- 
bodied  liquor;  and  the  most  essential  exit  in  this  process 
is  the  disappearance  of  the  sugar,  and  the  consequent  pro- 
duction of  alcohol.  Certain  circumstances,  however,  are- 
necessary  to  enable  it  to  commence  and  proceed. 

These  are — a  due  degree  of  dilution  in  water,  a  certain 
temperature,  and  the  presence  of  substances  which  ap- 
pear necessary  to  favour  the  subversion  of  the  balance  of 
affinities  by  which  the  principles  of  the  saccharine  matter 
would  otherwise  be  retained  in  union,  or,  at  least,  would 
be  prevented  from  entering  into  those  combinations  ne- 
cessary to  form  vinous  spirit. 

These  substances,  from  this  operation,  are  named  fer- 
ments. First,  a  certain  proportion  of  water  to  the  matter 
susceptible  of  fermentation  is  requisite.  If  the  latter  is 
in  large  quantity,  proportioned  to  the  water,  the  fermenta- 


FERMENTATION.  85 

tion  does  not  commence  easily  or  proceed  so  qaickJy ;  on 
the  other  hand,  too  large  a  proportion  of  water  is  injuri- 
ous, as  causing  the  fermented  liquor  to  pass  speedily  into 
the  acetous  fermentation.  The  necessary  consistence  ex- 
ists naturally  in  the  juice  of  grapes  and  in  the  saccharine 
sap  of  many  trees,  and  other  spontaneously  fermentable 
liquors;  for  if  these  very  liquors  be  deprived  by  gentle 
evaporation  of  a  considerable  portion  of  their  water,  the 
residue  will  not  ferment  until  the  requisite  consistence  is 
restored  by  the  addition  of  a  fresh  portion  of  water. 

Secondly,  a  certain  temperature  is  not  less  essential;  it 
requires  tq  be  at  least  55°  of  Fahr.  At  a  temperature 
lower  than  this,  fermentation  scarcely  commences,  or,  if 
it  has  begun,  proceeds  very  slowly;  and,  if  too  high,  re- 
quires to  be  checked,  to  prevent  it  from  passing  into  the 
acetous  state. 

Lastly,  though  sugar  or  substances  analogous  to  it  are 
the  matters  which  serve  as  the  basis  of  fermentation,  and 
from  which  its  products  are  formed,  the  presence  of  other 
matter  is  requisite  to  the  process.  It  has  been  often 
stated  that  sugar  alone,  dissolved  in  a  certain  quantity  of 
water,  and  placed  in  a  certain  temperature,  will  pass  into 
a  state  of  fermentation. 

It  is,  however,  doubtful  if  this  happens  with  a  solution 
of  pure  sugar,  and  any  change  which  is  observed  is  im- 
perfect and  irregular ;  nor  does  the  liquor  become  vinous, 
but  rather  sour.  The  substance  usually  added  to  produce 
fermentation  is  called  yeast.  When  the  proper  sort  of  fer- 
ment is  pitched  upon,  the  operator  is  next  to  consider  its 
quantity,  quality,  and  manner  of  application.  The  quan- 
tity must  be  proportioned  to  that  of  the  liquor,  to  its 
8 


86  THE    COMPLETE    PRACTICAL   DISTILLER. 

tenacity,  and  the  degree  of  flavour  it  is  intended  to  give, 
and  to  the  despatch  required  in  the  operation.  From 
these  considerations  he  will  be  enabled  to  form  a  rule  to 
himself;  in  order  to  the  forming  of  which  a  proper  trial 
will  be  necessary  to  show  how  much  suffices  for  the  pur- 
pose. The  greatest  circumspection  and  care  are  necessary 
in  regard  to  the  quality  of  the  ferment,  if  a  pure  and  well- 
flavoured  spirit  be  required. 

It  must  be  chosen  perfectly  sweet  and  fresh,  for  all 
ferments  are  liable  to  grow  musty  and  corrupt ;  and  if  in 
this  state  they  are  mixed  with  the  fermentable  liquor, 
they  will  communicate  their  nauseous  and  filthy  flavour 
to  the  spirit,  which  will  scarcely  ever  be  got  rid  of  by 
any  subsequent  process.  If  the  ferment  be  sour,  it  must 
by  no  means  be  used  with  any  liquor,  for  it  will  commu- 
nicate its  flavour  to  the  whole,  and  even  prevent  its  rising 
to  a  head,  and  give  it  an  acetous  instead  of  a  vinous  ten- 
dency. When  the  property  of  well-conditioned  ferment 
is  prepared,  it  should  be  diffused  in  the  liquor  to  be  fer- 
mented in  a  tepid  or  lukewarm  state.  When  the  whole 
is  thus  set  to  work,  secured  in  a  proper  degree  of  warmth, 
and  kept  from  a  too  free  intercourse  with  the  external 
air,  it  becomes,  as  it  were,  the  sole  business  of  nature  to 
finish  the  operation,  and  render  the  liquor  fit  for  the  still. 

The  first  signs  of  fermentation  are — a  gentle  intestine 
motion,  the  rising  of  small  bubbles  to  the  top  of  the 
liquor,  and  a  whitish,  turbid  appearance.  This  is  soon 
followed  by  the  collection  of  a  froth  or  head,  consisting 
of  a  multitude  of  air-bubbles  entangled  in  the  liquor, 
which,  as  the  process  advances,  rise  slowly  to  a  consider- 
able height,  forming  a  white,  dense,  permanent  froth 


FERMENTATION.  87 

A  very  large  portion  of  the  gas  also  escapes,  which  has  a 
strong,  penetrating,  agreeable  vinous  odour.  The  tem- 
perature of  the  liquor  at  the  same  time  increases  several 
degrees,  and  continues  so  during  the  whole  process. 

Sooner  or  later,  these  appearances  gradually  subside; 
the  head  of  the  foam  settles  down,  and  the  liquor  appears 
much  clearer  and  nearly  at  rest,  having  deposited  a  copi- 
ous sediment,  and,  from  being  viscid  and  saccharine,  is 
now  become  vinous,  intoxicating,  much  thinner,  or  of  less 
specific  gravity.  The  process  of  fermentation,  however, 
does  not  terminate  suddenly,  but  goes  off  more  or  less 
gradually,  according  to  the  heat  at  which  it  was  com- 
menced, and  of  the  temperature  of  the  external  air.  The 
gas  of  fermenting  liquors  has  long  been  known  to  consist 
for  the  most  part  of  carbonic  acid ;  it  will  therefore  ex- 
tinguish a  candle,  destroy  animal  life,  convert  caustic  al- 
kalies into  carbonates,  and  render  lime-water  turbid  by 
recomposing  limestone,  which  is  insoluble,  from  the 
quicklime  held  in  solution.  The  attenuation  of  liquors, 
or  the  diminution  of  their  specific  gravity  by  fermenta- 
tion, is  very  striking.  This  is  shown  by  the  hydrometer, 
which  swims  much  deeper  in  fermented  liquor  than  in  the 
same  materials  before  fermentation. 

No  doubt  much  of  this  attenuation  is  owing  to  the 
destruction  of  the  sugar,  which  dissolves  in  water,  adds  to 
its  density,  and  to  the  consequent  production  of  alcohol, 
which,  on  the  contrary,  by  mixing  with  water,  diminishes 
the  density  of  the  compound.  The  tract  or  mucilage  also 
appears  to  be  in  some  degree  destroyed  by  fermentation, 
for  the  gelatinous  consistence  of  thick  liquors  is  much 
lessened  by  this  process ;  the  destruction  of  this  principle, 


88  THE   COMPLETE    PRACTICAI     DISTILLER. 

however,  is  by  no  means  so  complete  as  of  the  sugar, 
many  of  the  full-bodied  ales,  for  example,  retaining  much 
of  their  clamminess  and  gelatinous  density,  even  after 
having  undergone  a  very  perfect  fermentation. 

Atmospheric  air,  it  seems,  has  a  no  less  share  whatever 
in  vinous  fermentation ;  for  it  will  take  place  full  as  well 
in  closed  as  in  open  vessels,  provided  space  is  allowed  for 
the  expansion  of  the  materials  and  the  copious  production 
of  gas.  The  great  question  to  be  determined  is,  What 
may  be  the  substance  or  circumstance  which  disposes 
sugar  to  ferment  ?  for  it  has  been  proved  that  sugar  will 
not  of  itself  begin  this  spontaneous  change  into  carbonic 
acid  and  alcohol,  though  when  once  begun  the  process 
will  probably  go  on  without  further  assistance.  Some  of 
the  most  common  fermenting  ingredients,  as  the  sweet  in- 
fusion of  malt,  technically  called  wort,  it  is  well  known, 
will  slowly  enter  into  fermentation  without  the  addition 
of  yeast;  hence  chemists  have  sought  in  this  substance 
for  the  principle  which  gives  the  first  impulse  to  the  fer- 
mentation of  sugar. 

Generally,  it  has  been  supposed  that  no  substance  en- 
ters into  the  vinous  fermentation  except  sugar,  or  from 
which  sugar  may  be  extracted,  and  that  the  process  of 
malting  grain  was  necessary  to  develop  the  sugar  or  sac- 
charine matter,  to  render  it  susceptible  of  vinous  fermenta- 
tion. The  practice,  however,  of  grain  distillers  proves  this 
to  be  a  mistake,  as  they  obtain  as  much  spirit  from  a  mix- 
ture of  malted  barley  with  unmalted  grain  as  if  the  whole 
were  malted.  The  properties  of  the  fermented  liquor,  its 
odour,  pungency,  and  intoxicating  quality,  are  owing  to 
the  presence  of  a  substance  which  can  be  separated  froi» 


RECTIFICATION.  89 

it  by  distillation,  and  which  in  a  pure  state  pc  ssesses  these 
qualities  in  a  much  higher  degree. 

It  constitutes,  in  the  state  of  dilution  in  which  it  is 
obtained  by  distillation,  vinous  spirit,  or,  as  obtained 
from  the  different  fermented  liquors  from  which  it  derives 
peculiarities  of  taste  and  flavour,  the  spirituous  liquors 
of  commerce.  These,  by  certain  processes,  afford  this 
principle  pure,  and  the  same  from  all  of  them;  in  this 
pure  state  it  is  called  spirits  of  wine,  or  alcohol. 


RECTIFICATION. 

To  obtain  a  pure,  clean,  flavourless  spirit,  no  attempts 
been  wanting  on  the  part  of  the  most  diligent  recti- 
fj'»-s.  It  has  long  since  been  observed  that  rectification  is 
ai*  operation  performed  in  various  ways,  some  of  which 
scs:  cely  deserve  the  name ;  because,  instead  of  freeing 
the  spirit  from  its  gross  essential  oil  and  phlegm,  they 
altei  the  natural  flavor  of  that  which  comes  over  in  the 
process.  The  principal  business  is  to  separate  the  spirit 
from  the  essential  oil  of  the  malt,  &c.  In  order  to  do 
this,  care  should  be  taken  in  the  first  distillation  that  the 
spirit,  especially  from  malt  or  grain,  should  be  drawn  by 
a  gentif;  fire,  by  which  means  a  great  part  of  the  essential 
oil  will  be,  kQif  I  from  mixing  with  the  spirit ;  for  experi- 
ence daily  provi*  that  it  is  much  easier  to  keep  asunder 
than  to  separata  subjects  once  mixed.  In  order  to  rec- 
tify low  vinrp,  they  should  be  put  into  a  tall  body  or 
alemkic,  a:  d  ^viKtly  distilled  in  balnea  maria? ;  by  this 

8* 


90  THE    COMPLETE    PRACTICAL   DISTILLER. 

means  a  large  proportion,  both  of  oil  and  phlegm,  will 
remain  in  the  body. 

But  if,  after  this  operation,  the  spirit  should  be  found 
to  have  too  much  of  essential  oil,  it  must  be  let  down 
with  fair  water,  and  gently  distilled ;  by  this  it  may  be 
brought  to  any  degree  of  purity.  The  redundant  oil 
may,  however,  be  separated  from  proof  spirit,  &c.  by  the 
method  already  proposed,  especially  if  it  be  previously 
filtrated  through  paper,  thick  flannel,  sand,  stone,  &c. 
placing  at  the  bottom  of  each  some  cotton-wool,  for  ab- 
sorbing the  oil  that  escapes  the  filter.  But  the  slowness 
of  this  operation  has  caused  many  distillers  to  substitute 
caustic  alkalies,  which  only  destroy  the  natural  flavour  of 
the  spirit. 

In  fact,  almost  every  distiller  pretends  to  have  some 
secret  nostrum  for  rectifying  his  spirits;  however,  they 
are  all  reducible  to  three,  namely :  by  fixed  alkaline  salts, 
by  acid  spirits  mixed  with  alkaline  salts,  and  by  saline 
bodies  and  flavouring  additions.  Some  distillers  use 
quicklime  in  rectifying  their  malt  spirit,  which  cleanses 
it  considerably  ;  but  if  chalk,  calcined  and  well-purified 
animal  bones,  were  substituted  for  quicklime,  the  spirit 
would  have  a  less  alkaline  or  nitrous  flavour,  and  conse- 
quently the  flavouring  ingredients  might  be  added  to  it 
with  more  success  than  by  the  other  methods.  Neutral 
gaits  and  soluble  tartar  might  also  be  used ;  but  fine  dry 
sugar  seems  best  adapted  for  the  purpose  of  rectifying 
these  spirits,  as  it  readily  unites  with  the  essential  oil, 
detains,  and  fixes  it,  without  imparting  any  urinous,  alka- 
line, or  other  nauseous  flavour  to  the  spirits. 


MALT    DISTILLING.  91 


COMMON  PROCESS  OF  MALT  DISTILLING 

TAKE  60  quarters  of  barley  grist,  ground  low,  and  30 
quarters  of  pale  malt,  ground  rather  coarse ;  make  your 
lob  with  10  quarters  of  the  malt,  ground  into  coarse  flour, 
and  30  barrels  of  liquor,  at  the  heat  of  170°.  Row  01 
blend  them  into  a  uniform  mass,  and  mix  them  thoroughly 
with  the  major  part  of  the  first  wort,  and  pump  them  up 
together  into  the  coolers.  When  cooled  to  the  tempera- 
ture of  55°,  they  are  to  be  let  down  into  the  fermenting- 
back,  to  the  reserved  part  of  the  first  worts ;  say,  30  bar- 
rels prevfously  pitched  at  60°,  with  10  stone  of  fresh 
porter  yeast,  which,  with  the  rest  of  the  worts  at  55°, 
altogether  compose  a  back  of  distillers'  wash.  Take  the 
specific  gravity  of  the  worts  previous  to  their  descent  into 
the  backs,  and  before  any  yeast  is  added,  and  note  it  down 
in  a  book  or  table  prepared  for  that  purpose;  do  this  every 
twelve  hours  for  three  or  four  days,  during  which  it  may 
be  found  to  increase  in  gravity  and  sweetness,  from  the 
augmenting  force  of  the  fermentation,  resolving  the  glu- 
ten and  extracting  the  saccharine  matter.  This  is  malt- 
ing in  the  gyle-tun,  or  fermenting-back.  When  the  gra- 
vity seems  to  be  stationary,  or  rather  decreasing,  a  vinous 
tartness  will  begin  to  succeed  the  previous  sweetness,  the 
fermentation  becomes  more  vigorous,  and  the  gravity  more 
rapidly  decreases ;  before  it  arrives  at  this  period,  a  sen- 
sible decrease  of  gravity,  and  conspicuous  change  of  fla- 
vour from  sweet  to  tart,  usually  take  place. 

Closely  observe  every  change  and  appearance  in  the 
fermentation,  and  note  it  down  in  your  book.  In  the 


92  THE    COMPLETE   PRACTICAL   DISTILLER. 

course  of  twelve  or  fourteen  days,  the  yeast-head  will  fall 
quite  flat,  which  denotes  the  fermentation  being  nearly 
over.  If  the  heat  appears  by  the  thermometer  to  drop, 
and  the  fermentation  has  gone  on  well,  or  if  the  attenua- 
tion appears  by  the  hydrometer  to  have  reduced  the  gravity 
of  the  wash  from  its  original  weight  of  28,  30,  or  greater 
number  of  pounds,  2,  3,  or  4  pounds  per  barrel,  and  the 
wash  should  have  a  vinous  odour  and  flavour,  then  all  is 
right.  At  this  period  some  add  20  pounds  of  common 
salt  and  30  pounds  of  flour;  rouse  and  keep  the  ferment- 
ing-back  close,  as  it  should  have  been  during  the  whole 
process. 

In  three  or  four  days  it  will  taste  quite  tart,  and  should 
be  immediately  distilled.  The  wash,  duly  fermented,  is 
committed  to  the  still;  all  the  time  it  is  running  in,  it 
should  be  roused  up  or  agitated  in  the  fermenting-back 
by  a  stirring-engine,  to  mix  the  thick  and  thin  parts  to- 
gether into  one  mass,  and  enable  it  to  be  sufficiently  fluid 
to  flow  into  the  still,  where  it  is  kept  fluid  by  the  stirring- 
engine  of  the  still  until  it  boils,  when  the  agitation  of  the 
boiling  usually  keeps  it  from  burning  and  giving  empy- 
reumatic  or  burnt  flavour  to  the  low  wines;  which  taint- 
will  inevitably  rise  from  the  low  wines  in  the  spirit-still 
during  the  doubling  or  distilling  the  spirits  of  the  second 
extraction.  This  spirit  is  usually  sold  by  weight,  deli- 
vered to  rectifying  distillers  at  one  to  ten  over  proof,  who 
rectify  or  distil  it  over  again,  combining  it  with  certain 
ingredients  in  order  to  clarify  it  from  its  gross  oil  and 
other  impurities,  with  the  view  to  render  it  fit  for  making 
gin,  brandy,  rum,  and  fine  cordial  compounds,  &c.  as  the 
ease  may  be. 


FRENCH   PROCESS   OF   DISTILLING    BRANDY.          93 


FRENCH   PROCESS   OF  DISTILLING  AND 
PREPARING  BRANDY. 

Tins  process  differs  in  nothing  from  the  ordinary  pro- 
cess practiced  in  England  and  this  country,  in  the  same 
manner  as  from  malt-wash  or  molasses.  The  French  only 
observe,  more  particularly,  to  throw  a  little  of  the  natural 
lees  into  the  still  along  with  the  wine,  because  they  find 
this  gives  their  spirit  the  flavour  for  which  it  is  so  much 
admired  Bat  though  brandy  is  extracted  from  wine,  ex- 
perience tells  us  that  there  is  great  difference  in  the  grapes 
from  which  the  wine  is  made.  Every  soil,  every  climate, 
every  kind  of  grapes  vary  with  regard  to  the  quality  or 
quantity  of  spirits  extracted  from  them. 

Some  grapes  are  only  fit  for  eating;  others  for  drying, 
as  those  of  Damascus,  Corinth,  Provence,  and  Avignon, 
but  not  fit  to  make  wine.  Some  wines  are  proper  for  dis- 
tillation, others  less  so.  Those  of  Languedoc  and  Pro- 
vence afford  a  great  deal  of  brandy  by  distillation,  when 
the  operation  is  made  in  their  full  strength ;  the  Orleans 
wine  and  those  of  Blois  afford  still  more.  The  best,  wines 
are  those  of  Cognac  and  Audaye,  which,  however,  are 
among  those  that  are  least  drunk  in  France;  whereas 
those  of  Burgundy  and  Champagne,  though  of  a  very 
fine  flavour,  yield  but  very  little  in  distillation. 

It  may  also  be  further  observed,  that  all  the  wines  for 
distillation,  as  those  of  Spain,  the  Canaries,  of  Alicant, 
Cyprus,  St.  Peres,  Toquet,  Graves,  Hungary,  and  others, 
yield  very  little  brandy  by  distillation,  and  consequently 
would  cost  the  distiller  considerably  more  than  he  could 


94  THE    COMPLETE    PRACTICAL    DISTILLER. 

sell  it  for.  What  is  drawn  from  them,  however,  is  good, 
always  retaining  their  saccharine  quality  and  rich  flavour; 
but,  as  it  grows  old,  this  flavour  often  becomes  aromatic, 
and  is  not  agreeable  to  all  palates.  Hence  brandies  differ 
as  they  are  extracted  from  different  sorts  of  grapes ;  nor 
would  there  be  so  great  a  similarity  as  there  is  between 
the  different  kinds  of  French  brandies,  were  the  strongest 
wines  used  for  distillation.  But  this  is  rarely  the  case : 
the  weakest  and  lowest  flavoured  wines  only  are  drawn 
for  their  spirit,  or  such  as  prove  absolutely  unfit  for  any 
other  use.  A  large  quantity  of  brandy  is  distilled  in 
France  during  the  time  of  the  vintage ;  for  all  those  poor 
grapes  that  prove  unfit  for  wine  are  usually  first  gathered, 
pressed,  their  juices  fermented,  and  directly  distilled. 

This  rids  their  hands  of  the  poor  grapes  at  once,  and 
leaves  their  casks  empty  for  the  reception  of  better.  It 
is  a  general  rule  in  France  not  to  distil  any  wine  that 
will  bring  a  good  price  as  wine ;  for  in  this  state  the  pro- 
fits upon  them  are  much  higher  than  when  reduced  to 
brandies.  The  large  stock  of  small  wines  with  which 
they  are  almost  overrun  in  France  sufficiently  accounts 
for  their  making  such  quantities  of  brandy — more  than  in 
any  other  country  which  has  a  warmer  climate,  and  is 
better  adapted  to  the  production  of  grapes. 

Nor  is  this  the  only  fund  for  French  brandies }  for  all 
the  wines  that  turn  sour  or  sharp  are  condemned  to  the 
still }  and  all  such  as  they  can  neither  export  nor  con- 
sume at  home,  which  amounts  to  a  large  quantity,  as 
much  of  that  laid  in  for  their  families  is  often  so  poor  as 
not  to  keep  from  one  season  to  another.  Hence  many 
American  and  English  spirits,  with  proper  management^ 


TO  PREVENT  DETERIORATION  OF  BRANDIES.         95 

are  convertible  into  brandies  that  in  many  respects,  pro- 
vided  the  operation  be  neatly  performed,  can  scarcely  be 
distinguished  from  the  French.  Even  a  cider  spirit  and 
a  crab  spirit  may,  from  the  extraction,  be  made  to  resem- 
ble the  fine  and  thin  brandies  of  France.  The  art  of  co- 
louring spirits  owes  its  rise  to  observations  on  French 
brandies,  and  being  found  to  have  been  derived  from  the 
oak  of  the  cask,  it  is  no  difficulty  to  imitate  it  to  per- 
fection. 


METHOD. OF  PREVENTING  THE  DETERIORA- 
TION OF  BRANDIES. 

IT  is  certain  that  when  brandy  is  kept  in  vessels  the 
pores  of  which  will  not  admit  of  any  transmission  of  the 
liquor,  (as  glass,  for  instance,)  the  brandy  will  improve, 
instead  of  getting  worse.  The  wine-merchant  has  no  idea 
of  bottling  off  a  whole  store ;  but,  without  much  expense, 
he  may  render  the  hogshead  absolutely  impermeable,  and 
besides,  the  expense  in  doing  this,  being  once  undertaken, 
will  be  available  for  a  considerable  time. 

To  effect  this,  a  very  large  tub  should  be  well  hooped ; 
two  layers  of  oil  colours  then  being  laid  on,  these  should 
be  followed  by  a  good  coating  of  pitch  and  tar :  this  will 
put  every  idea  of  evaporation  out  of  the  question.  In  a 
barrel  thus  treated,  the  spirit  of  the  brandy  may  be  pre- 
served three  years  without  the  least  loss,  either  in  quan- 
tity or  quality.  These  large  tubs  or  reservoirs,  being 
built  into  the  brickwork,  &c.  of  the  storehouse,  may  serve 
during  a  considerable  lapse  of  time  without  reparation. 


96  THE    COMPLETE   PRACTICAL   DISTILLER. 


OF  MALT  WHISKY. 

IN  this  country  the  term  distillation  is  often  applied  to 
the  whole  process  of  converting  malt  or  other  saccharine 
matter  into  spirits  or  alcohol.  In  making  malt  whisky, 
1  part  of  bruised  malt,  with  from  4  to  9  parts  of  barley- 
meal,  and  a  proportion  of  seeds  of  oats  corresponding  to 
that  of  the  raw  grain,  are  infused  in  a  mash -tun  of  cast- 
iron,  with  from  12  to  13  gallons  of  water,  at  150°  Fahr., 
for  every  bushel  of  the  mixed  farinaceous  matter.  The 
agitation  then  given  by  manual  labour  or  machinery,  to 
break  down  and  equally  to  diffuse  the  lumps  of  meal, 
constitutes  the  process  of  mashing.  This  operation  con- 
tinues two  hours  or  upward,  according  to  the  proportion 
of  unmalted  barley ;  during  which  the  temperature  is 
kept  up  by  the  affusion  of  7  or  8  additional  gallons  of 
water  a  few  degrees  under  the  boiling  temperature.  The 
infusion,  termed  wort,  having  become  progressively 
sweeter,  is  allowed  to  settle  for  two  hours,  and  is  run  off 
from  the  top  to  the  amount  of  one-third  of  the  bulk  of 
the  water  employed. 

About  8  gallons  more  of  water,  a  little  under  200° 
Fahr.,  are  now  admitted  to  the  residuum,  infused  for 
nearly  half  an  hour,  with  agitation,  and  then  left  to  sub- 
side for  nearly  an  hour  and  a  half,  when  it  is  drawn  off. 
Sometimes  a  third  affusion  of  boiling  water,  equal  to  the 
first  quantity,  is  made,  and  this  infusion  is  generally  re- 
served to  be  poured  on  the  new  farinae ;  or  it  is  concen- 
trated by  boiling,  and  added  to  the  former  liquors.  To 
prevent  acetification,  it  is  necessary  to  cool  the  worts 


MALT    WHISKY.  97 

down  to  the  proper   fermenting  temperature  of  65°  or 
70°  as  rapidly  as  possible. 

Hence  they  are  pumped  immediately  from  the  mash-tun 
into  the  ^ytensive  wooden  troughs,  2  or  3  inches  Jeep,  ex- 
posed in  open  sheds  to  the  cool  air ;  or  they  are  made  to 
traverse  the  convolutions  of  a  pipe  immersed  in  cold  water. 
The  wort  being  now  run  into  a  fermen ting-tun,  yeast  is 
introduced,  and  added  in  nearly  equal  successive  portions 
during  the  three  days,  amounting  in  all  to  about  1  gallon 
for  every  2  bushels  of  farinaceous  matter.  The  tempera- 
ture rises  in  three  or  four  days  to  its  maximum  of  80° ; 
and  at  the  end  of  eight  or  twelve  days  the  fermentation  is 
completed,  the  tuns  being  closed  up  during  the  last  half 
of  the  period. 

The  distillers  do  not  collect  the  yeast  from  their  fer- 
menting-tuns,  but  allow  it  to  fall  down,  on  the  supposi- 
tion that  it  enhances  the  quantity  of  alcohol.  Quick 
distillation  does  not  injure  the  flavour  of  spirits — this  de- 
pending almost  entirely  upon  the  mode  of  conducting  the 
previous  fermentation.  In  distilling  off  the  spirit  from 
the  fermented  wort  or  wash,  an  hydrometer  is  used  to  as- 
certain its  progressive  diminution  of  strength ;  and  when 
it  acquires  a  certain  weakness  the  process  is  stopped,  by 
opening  the  stopcock  of  the  pipe  which  issues  from  the 
bottom  of  the  still,  and  the  spent-wash  is  removed.  There 
is  generally  introduced  into  the  still  a  piece  of  soap,  whose 
oily  principle,  spreading  on  the  surface  of  the  boiling 
liquor,  breaks  the  larger  bubbles,  and  of  course  checks 
the  tendency  to  froth  up. 

Indian  corn,  in  this  process,  can  be  used  instead  of  the 
barley,  and  the  raw  oats  can  be  omitted. 
9 


98  THE    COMPLETE    PRACTICAL   DISTILLER. 


PROCESS   FOR  MAKING  DUTCH 

FOR  a  long  time  the  Dutch  have  been  famous  for  the 
manufacture  of  an  excellent  kind  of  spirits,  called  Hol- 
lands. They  mash  112  pounds  of  barley  and  228  pounds 
of  rye-meal  together,  with  460  gallons  of  water  of  the 
temperature  of  162°.  After  the  infusion  has  stood  a  suf- 
ficient time,  cold  water  is  added  till  the  strength  of  the 
wort  is  reduced  to  45  pounds  per  barrel.  The  whole  is 
then  put  into  a  fermenting-back,  at  the  temperature  of 
80° ;  the  vessel  is  capable  of  holding  500  gallons.  Half 
a  gallon  of  yeast  is  added ;  the  temperature  rises  to  90°, 
and  the  fermentation  is  over  in  forty-eight  hours.  The 
attenuation  is  such,  that  the  strength  of  the  wash  is  not 
reduced  lower  than  15  pounds  per  barrel. 

There  is  another  method  given  for  making  Dutch  ge- 
neva, which  is  as  follows : — 1  hundred-weight  of  barley- 
malt  and  2  of  rye-meal  are  mashed  with  460  gallons  of 
water,  heated  to  162°  Fahr.  After  the  farinse  have  been 
ipfused  for  a  sufficient  time,  cold  water  is  to  be  added  till 
che  wort  becomes  equivalent  to  45  pounds  of  saccharine 
m*^"  3r  per  barrel.  Into  a  vessel  of  500  gallons  capacity 
the  wort  is  now  to  be  put,  at  a  temperature  of  80 °,  with 
half  a  gallon  of  yeast. 

The  fermentation  instantly  begins,  and  is  finished  in 
forty-eight  hours,  during  '^hich  the  heat  rises  to  90°. 
The  wash,  not  reduced  lower  than  12  or  15  pounds  per 
barrel,  is  put  into  the  still  along  with  the  grains.  Three 
distillations  are  required ;  and  at  the  last  a  few  juniper^ 
berries  and  hops  are  introduced,  to  communicate  a  flavour. 


DUTCH   GENEVA.  99 

The  attenuation  of  45  pounds  in  the  wort  to  only  15  in 
the  wash,  shows  that  the  fermentation  is  here  very  imper- 
fect and  uneconomical;  as,  indeed,  might  be  inferred, 
from  the  small  proportion  of  yeast  and  the  precipitancy 
of  the  process  of  fermentation. 

On  the  other  hand,  the  very  large  proportion  of  the 
porter-yeast,  in  a  corrupting  state,  used  by  the  Scotch 
distillers,  cannot  fail  to  injure  the  flavour  of  their  spirits. 
The  finest  Hollands  geneva  is  said  to  be  made  in  Holland 
from  a  spirit  drawn  from  wheat,  mixed  with  .a  third  or 
fourth  part  of  malted  barley,  and  twice  rectified  over  juni- 
per-berries ;  but,  in  general,  rye-meal  is  used  instead  of 
wheat.  They  pay  so  much  regard  to  the  water  employed, 
that  many  distillers  send  vessels  to  the  Meuse  on  purpose 
to  bring  it ;  but  all  use  the  softest  and  clearest  river-water 
they  can  get. 

In  England,  it  is  the  common  practice  to  add  oil  of 
turpentine,  in  the  proportion  of  2  ounces  to  10  gallons  of 
raw  spirit,  with  3  handfuls  of  bay-salt ;  and  these  to  be 
drawn  off  till  the  feints  begin  to  rise.  Corn,  or  spirit  of 
molasses,  is  also  flavoured  by  a  variety  of  aromatics,  with 
or  without  sugar,  to  please  different  palates;  all  of  which 
are  included  under  the  technical  term  of  "  compounds," 
or  "cordials/' 

Other  articles  have  been  employed  for  the  fabrication 
of  spirit,  though  not  commonly;  for  instance,  carrots  and 
potatoes.  To  obtain  pure  alcohol,  different  processes  have 
been  recommended ;  but  the  purest  rectified  spirit,  obtain- 
ed as  above  described,  being  least  contaminated  with  fo- 
reign matter,  should  be  preferred.  Some  recommend  the 
drawing  off  half  the  spirit  in  a  water-bath ;  then  to  rectify 


100  THE   COMPLETE   PRACTICAL   DISTILLER. 

this  twice  more,  drawing  off  two-thirds  each  time ;  to  add 
water  to  this  alcohol,  which  will  turn  it  milky,  by  separat- 
ing the  essential  oil  remaining  in  it;  to  distil  the  spirit 
from  this  water,  and  finally  rectify  it  by  one  or  more  dis- 
tillations. Others  set  apart  the  first  running,  when  about 
one-fourth  is  come  over,  and  continue  the  distillation  till 
they  have  drawn  off  about  as  much  more,  or  till  the  liquor 
runs  off  milky. 

The  last  running  they  put  into  the  still  again,  and  mix 
the  first  hajf  of  what  comes  over  with  the  preceding  first 
product.  This  process  they  repeat  again,  when  all  the 
first  products  mixed  together  are  distilled  afresh.  When 
half  of  the  liquor  has  come  over,  this  is  to  be  set  apart  as 
pure  alcohol.  Alcohol  in  this  state,  notwithstanding,  is 
not  so  pure  as  when  it  has  been  dephlegmed,  or  still  fur- 
ther freed  from  water,  by  means  of  some  alkaline  salt. 
Muriate  of  soda  has  been  recommended  for  this  purpose, 
deprived  of  its  water  of  crystallization  by  heat,  and  added 
hot  to  the  spirit;  but  the  subcarbonate  of  potash  is  pre- 
ferable. 

About  a  third  of  the  weight  of  the  alcohol  should  be 
added  to  it  in  a  glass  vessel,  well  shaken  and  then  suf- 
fered to  subside.  The  salt  will  be  moistened  by  the  water 
absorbed  from  the* alcohol,  which  being  decanted,  more 
of  the  salt  is  to  be  added;  and  this  is  to  be  continued  till 
the  salt  falls  dry  to  the  bottom  of  the  vessel.  The  alco- 
hol, in  this  state,  will  be  reddened  by  a  portion  of  pure 
potash  which  it  will  hold  in  solution,  from  which  it  must 
be  freed  by  distillation  in  a  water-bath.  Dry  muriate  of 
lime  may  be  substituted  advantageously  for  the  alkali. 
Lastly,  as  alcohol  is  much  lighter  than  water,  its  specific 


HOLLANDS    GIN.  101 

gravity  is  adopted  as  the  test  of  its  purity.  Fourcroy 
considers  it  as  rectified  to  the  highest  point  when  its  spe- 
cific gravity  is  829,  that  of  water  being  1000;  and  per- 
haps this  is  as  far  as  it  can  be  carried  by  the  best  process. 


PROCESS  FOR  BREWING  HOLLANDS  GIN. 

THEIR  grist  is  composed  of  10  quarters  of  malt,  ground 
considerably  finer  than  ordinary  malt,  distillers'  barley- 
grist,  and  3  quarters  of  rye-meal ;  or,  more  frequently,  of 
10  quarters  of  rye  and  3  quarters  of  malt-meal.  The  10 
quarters  are  first  mashed  with  the  least  quantity  of  cold 
water  it  is  possible  to  blend  it  with ;  when  uniformly  in- 
corporated, as  much  boiling  water  is  added  as  forms  it 
into  a  thiu  batter.  It  is  then  put  into  one,  two,  or  more 
casks,  or  gyle-tuns,  with  a  much  less  quantity  of  yeast 
than  is  usually  employed  by  distillers. 

Generally,  on  the  third  day  they  add  the  malt  or  rye- 
meal,  previously  made  into  a  kind  of  lob,  prepared  in  a 
similar  manner,  except  in  not  being  so  much  diluted;  but 
not  before  it  comes  to  the  temperature  of  the  fermenting- 
wash ;  at  the  same  time  adding  full  as  much  yeast  as 
when  at  first  setting  the  backs.  The  principal  secret  in 
the  management  of  the  mashing  part  of  the  business  is, 
in  first  thoroughly  mixing  the  malt  with  the  cold  water, 
that  it  may  still  remain  sufficiently  thin  after  the  addition 
of  the  fine  meal  under  the  form  of  lob;  and  in  well  rous- 
ing all  together  in  the  back,  that  the  wash  may  be  suffi- 
ciently diluted  for  distilling,  without  endangering  its 


102  THE    COMPLETE   PRACTICAL   DISTILLER. 

burning  to  the  bottom  of  the  still.  Thus  they  eommo- 
diously  reduce  the  business  of  brewing  and  fermenting  to 
one  operation. 

By  using  cold  water,  uniformly,  to  wet  the  malt,  all 
danger  of  clogging  the  spending  of  the  tap  would  neces- 
sarily be  avoided ;  but  here  there  is  no  occasion  to  do 
any  thing  more  than  to  dilute  the  wash,  consisting  of  the 
whole  of  the  grain,  thin  enough  to  be  fermented  and  dis- 
tilled together,  by  which  means  the  spirit  of  the  bran  and 
husky  part,  as  well  as  of  the  flour,  are  completely  ex- 
tracted. Yet  this  wash,  compared  to  the  ordinary  distil- 
lers' wash  of  this  country  and  England,  is  about  three- 
eighths  thinner.  For  these  reasons,  they  obtain  more 
spirit  from  their  grain,  and  of  a  better  quality,  with  not 
half  the  trouble  taken  by  other  distillers. 

Their  backs  usually  contain  as  much  wash  as  serves  for 
one  distillation.  The  gravity  of  the  distillers'  wash  at 
Weesoppe,  in  the  neighbourhood  of  Amsterdam,  is  but 
18  pounds  per  barrel — very  little  more  than  half  the  gra- 
vity of  that  of  the  English  distillers.  Their  stills  usually 
hold  from  300  to  500  gallons  each ;  they  constantly  draw 
off  3  cans  of  phlegm  after  the  runnings  cease  to  form  on 
the  head  of  the  still,  when  distilling  wash,  and  5  cans 
when  distilling  low  wines ;  a  practice  not  followed  else- 
where. 

This,  and  the  great  quantity  of  rye  they  use,  causes 
their  spirit  to  be  much  more  acid;  and  the  diluteness  of 
their  wash  is  a  very  good  reason  for  the  greater  purity  of 
their  spirit,  though  most  writers  contend  that  it  is  not  so 
ulear. 


HOLLANDS  GIN.  103 


PROCESS  FOR  RECTIFICATION  INTO 
HOLLANDS  GIN. 

THIS  process  is  conducted  as  follows : — To  every  20 
gallons  of  spirits  of  the  second  extraction,  about  the 
strength  of  proof  spirit,  take  3  pounds  of  juniper-berries, 
and  2  ounces  of  the  oil  of  juniper,  and  distil  with  a  slow 
fire  until  the  feints  begin  to  rise ;  then  change  the  receiv- 
ing-can :  this  produces  the  best  Rotterdam  gin.  An  in- 
ferior kind  is  made  with  a  still  less  proportion  of  berries, 
sweet  fenhel-seeds,  and  Strasburg  turpentine,  without  a 
drop  of  juniper-oil.  It,  and  a  better  sort,  but  inferior  to 
the  Rotterdam  gin,  are  made  at  Weesoppe.  The  distil- 
lers' wash  at  Schiedam  and  Rotterdam  are  still  lighter 
than  that  at  Weesoppe. 

Strasburg  turpentine  is  of  a  light  yellowish-brown  co- 
lour, and  very  fragrant,  agreeable  smell ;  its  taste  is  the 
bitterest  yet  the  least  acid  of  the  turpentines.  The  juni- 
per-berries are  so  very  cheap  in  Holland,  that  they  must 
have  more  reasons  than  mere  cheapness  for  being  so  much 
more  sparing  of  their  consumption  than  distillers  in  this 
country.  Indeed,  they  are  not  in  the  habit  of  wasting 
any  thing.  The  two  principal  modes  of  preparing  geneva 
in  Holland  have  thus  been  described  by  an  eminent 
distiller : — 

"  A  quantity  of  flour  of  rye,  coarsely  ground,  is  mixed 
with  a  third  or  fourth  part  of  barley-malt,  proportioned  to 
the  size  of  the  tub  in  which  the  vinous  fermentation  is  to 
Ire  effected. 


104  THE   COMPLETE   PRACTICAL   DISTILLER. 

"This  they  mix  with  cold  water,  and  then  stir  it  with 
the  hand,  to  prevent  the  Hour  from  gathering  into  lumt/s, 
and  to  facilitate  its  dissolution.  When  this  point  is  at- 
tained, water  is  added  of  the  heat  of  the  human  blood — 
about  98°.  The  whole  is  well  stirred,  after  which  the 
ferment  is  mixed  with  the  wort,  being  previously  diluted 
with  a  little  of  the  liquor. 

"The  fermentation  generally  begins  six  hours  after- 
ward. If  it  commences  earlier,  there  is  reason  to  appre- 
hend it  will  be  too  strong,  and  means  are  employed  to 
check  it.  If  the  fermentation  be  well  conducted,  it  gene- 
rally terminates  on  the  third  day,  when  the  liquor  grows 
transparent,  and  assumes  an  acrid  taste,  hot  and  biting  on 
the  tongue.  The  wash  is  then  well  roused,  and  the  mash, 
with  all  the  corn,  is  put  into  the  still ;  and  then  com- 
mences the  first  distillation,  which  is  conducted  very 
slowly,  which  is  a  matter  of  the  utmost  importance.  This 
liquor  is  then  rectified  over  juniper-berries  once  or  twice, 
according  to  the  sort  of  spirit  which  it  is  intended  to  pro- 
duce. For  common  use  one  rectification  is  deemed  suf- 
cient,  though  it  is  not  considered  so  fine,  pleasant,  or 
delicate  as  that  which  has  undergone  several  rectifications, 
and  which  is  called  double  geneva. 

"  Some  distillers  mix  the  juniper-berries  with  the  wort, 
and  ferment  them  together;  but  in  that  case  they  only 
draw  a  spirit  from  it  for  the  interior  or  for  exportation  : 
the  juniper,  however,  is  most  commonly  used  at  the  rec- 
tification, and  not  before.  In  the  second  method  pursued 
by  the  best  distillers,  the  malt  and  rye  are  mixed  with 
warm  water  in  given  proportions,  and  thoroughly  blended 
together  until  all  the  farinaceous  substance  is  incorporated ; 


HOLLANDS   GIN.  105 

the  liquid  is  then  allowed  to  rest  until  the  flour  has  settled 
at  the  bottom. 

"  The  wort  is  afterward  permitted  to  flow  into  the  fer- 
menting-tun,  where  a  similar  operation  takes  place  with 
another  quanity  of  water  poured  upon  the  same  grain ; 
and  these  operations  are  repeated  until  the  wort  thus 
drawn  from  it  at  different  times  has  abstracted  the  whole 
saccharine  matter  in  the  flour.  This  liquid  is  put  into 
the  fermenting-tun  or  vessel,  and  when  it  comes  to  the 
proper  temperature,  about  blood-heat,  the  ferment,  or 
yeast,  is  added.  The  fermentation  is  considered  more 
mild  and  regular  by  this  method  than  the  other.  Some 
pour  all  the  water  they  intend  to  use  into  the  tub  or  kieve 
at  once,  and  put  the  flour  gently  into  it,  while  two  or  more 
persons  are  employed  in  stirring  it  with  sticks  made  for 
that  purpose,  to  mix  the  flour,  and  to  prevent  it  from 
gathering  into  lumps.  When  the  whole  of  it  is  properly 
reduced  and  mixed  together,  they  proceed  to  draw  it  off 
into  a  cooler,  before  it  is  put  into  the  fermenting  vessel. 

uln  all  cases  the  gravity  of  the  worts  is  low,  eeldom 
exceeding  45 ;  and,  by  distilling  from  a  mixture  of  wash 
and  grains,  the  produce  is  allowed  to  be  much 
than  that  obtained  in  Great  Britain  from  potato 


106  THE   COMPLETE   PRACTICAL   DISTILLER 


DISTILLATION  OF  COMMON  GIN. 

TAKE  of  ordinary  malt  spirits  10  gallons ;  oil  of  tur- 
pentine, 2  ounces;  juniper-berries,  1  pound;  sweet-fennel 
and  caraway  seeds,  of  each  4  handfuls ;  bay-salt,  3  hand- 
fuls.  Draw  off  by  a  gentle  fire  till  the  feints  begin  to 
rise,  and  make  up  your  goods  to  the  strength  required ; 
say,  10  gallons  of  spirit  will  make  about  15  gallons  of 
common  gin. 


SPIRIT  OF  POTATOES. 

IN  selecting  potatoes  for  distillation,  those  that  are  the 
most  farinaceous  when  boiled,  and  the  most  agreeable  to 
the  palate,  must  always  be  preferred  to  any  others.  The 
most  favourable  season  for  distilling  potatoes  is  from  the 
month  of  October,  when  they  are  harvested,  to  the  month 
of  March,  when  they  begin  to  germinate.  The  latter  cir- 
cumstance has  great  influence  on  their  quality  ;  it  causes 
their  proportion  of  fecula  to  decrease,  and  renders  their 
spirituous  produce  much  less  in  quantity.  As  the  distil- 
lation of  potatoes  more  especially  takes  place  in  the  winter 
and  in  the  latter  part  of  the  year,  the  frost  which  comes 
almost  regularly  at  that  time  might  injure  the  quality  of 
the  potatoes,  if  proper  precaution  was  not  taken  to  protect 
them  against  its  influence. 


SPIRIT   OF   POTATOES.  107 

To  this  effect,  it  is  necessary  to  place  them  in  ware- 
houses, or  other  suitable  places,  where  the  temperature 
never  gets  so  low  as  to  endanger  them.  Cellars  are  very 
proper  to  fulfil  this  object,  because  they  keep  almost  inva- 
riably, in  winter  as  in  summer,  at  a  temperature  of  55° 
Fahr.  There  are  two  methods  of  preparing  potatoes  for 
fermentation;  the  object  of  both  is  to  saccharify  their 
fecula.  The  first  is  by  means  of  malted  barley  or  Indian 
corn,  and,  though  practised  in  town  distilleries,  is  more 
generally  followed  in  the  country,  because  it  is  more  in- 
timately connected  with  the  feeding  of  cattle:  and  is 
composed  of  three  operations.  Potatoes  were  first  used 
for  distillation  many  years  ago,  and  the  method  then 
adopted  consisted  in  submitting  them  to  the  action  of 
boiling  water,  as  it  is  still  done  in  their  preparation  for 
food. 

For  this  purpose  stills  of  3  or  4  hectolitres  were  used, 
but  the  difficulty  of  getting  the  potatoes  out  of  these  ves- 
sels, and  the  expense  of  fuel,  soon  caused  it  to  be  replaced 
by  that  of  steaming  them,  which  mode  is  much  less  ex- 
pensive. Various  apparatuses  have  been  invented  for 
boiling  potatoes;  the  following  is  said  to  be  the  most 
perfect : — 

Fig.  13  represents  this  apparatus  erected  on  brick-  work. 

A  is  a  copper  still,  provided  with  a  cover  B  strongly 
fastened  to  the  neck  of  the  still  by  means  of  iron  nippers, 
similar  to  those  made  use  of  in  the  improved  apparatus 
of  Adam  and  Berard,  which  will  be  spoken  of  hereafter 

The  cover  B  bears  a  curved  tube  c  D,  which  carries  off 
the  steam ;  the  extremity  D  of  this  tube  is  furnished  with 
a  collar,  by  which  means  it  may  be  screwed  to  any  other 


108 


THE   COMPLETE   PRACTICAL   DISTILLER. 


tube :  this  mode  of  fastening  has  been  considered  the 
most  commodious.  E  F  is  a  safety-tube,  which  is  also 
used  in  filling  the  still,  and  which  plunges  into  the  latter 
to  about  5  centimetres  from  the  bottom. 

This  tube  is  a  safety-tube,  insomuch  as  it  would  cause 
the  water  to  run  out  by  its  orifice  E  if  the  pressure  in  the 
still  was  too  great ;  and  it  also  shows,  by  giving  passage 
to  the  steam,  when  the  water  should  be  renewed  in  the 
latter. 


H 


A: -or 


Fig.  13. 

G  is  a  cock  fixing  the  level  of  the  water  in  the  still 
when  charged.     To  effect  this  it  is  always  open,  in  a  con- 


SPIRIT   OF  POTATOES. 


109 


tinuous  work,  during  the  filling  of  the  still.  The  func- 
tion of  this  cock  is  twofold  :  it  gives  access  to  the  air, 
and  thus  prevents  the  dangers  from  absorption.  The 
still  A  is  calculated  to  produce  168  pounds  of  steam  per 
hour,  provided  it  be  supplied  with  boiling  water ;  for  if 
this  was  to  be  brought  to  ebullition  by  the  still  itself,  a 
much  less  quantity  of  steam  would  be  formed.  It  con- 
tains 230  litres  up  to  the  line  a,  and  306  up  to  6,  which 
is  the  full  charge.  It  would  be  easy  to  supply  this  still 
constantly  with  boiling  water;  this  might  be  done  by 
placing  above  it  a  small  vessel  filled  with  water,  which 
might  be  brought  to  ebullition  by  means  of  the  heat 
which  escapes  from  the  first  still :  a  great  economy  in 
combustibles  might  thus  be  obtained. 


Fig.  14. 

The  tube  D,  adapted  to  another  tube  F  in  fig.  14,  con- 
veys the  steam  produced  in  this  still  into  a  tub  (fig.  14) 
10 


110 


THE    COMPLETE    PRACTICAL   DISTILLER. 


calculated  to  hold  1280  litres  of  matter ;  but,  as  it  is  ne- 
cessary never  to  fill  it  entirely  with  raw  potatoes,  because 
ebullition  causes  these  to  swell,  it  is  only  charged  with 
11  hectolitres. 

A  (fig.  14,  on  the  preceding  page)  is  a  cylindrical  tub, 
made  of  strong  oak  ]  the  interior  of  this  tub  is  lined  with 
copper  or  with  lead,  so  as  to  render  it  sufficiently  solid. 

The  potatoes  are  introduced  through  a  trap  K  c  fixed  f n 
the  head  of  the  tub,  and  they  are  discharged  tl/jjgL  a 
double  trap  D  E  placed  in  the  bottom. 


Fig.  15. 

Fig.  15  represents  the  head  of  this  tub. 

A  is  a  trap,  hanging  on  two  hinges,  which  can  be  shut 
and  closely  maintained  to  the  head  of  the  tub  by  means 
of  two  buttons,  B  and  c. 

Fig.  16  represents  the  bottom  of  the  tub. 

A  and  B  form  a  double  trap,  opening  in  the  middle, 
and  hanging  on  four  hinges  a,  b,  c,  d.  It  is  opened  by 
removing  an  iron  bar  c  E,  fastened  by  the  end  c  to  an  iron 
cramp  by  means  of  a  pink,  which  gives  it  sufficient  play. 

This  bar  slips  into  E,  where  it  is  retained  by  means  of 
ft  button  D  ;  and  when  it  is  unhooked  and  separated  from 


SPIRIT   OF   POTATOES. 


Ill 


Fig.  16. 

E,  it  hangs  by  the  extremity  c,  and  causes  the  double1 
trap  to  open,  and  thus  to  let  the  boiled  potatoes  fall  out. 
The  tube  r  (fig.  14)  is  destined  to  introduce  the  steam 
into  the  tub  A;  its  internal  orifice  is  protected  by  an 
inclined  plane  c,  full  of  holes.  This  keeps  the  potatoes 
from  stopping  the  tube  r,  and  from  thus  becoming  an 
obstacle  to  the  free  entrance  of  the  steam ;  it  is  also  use- 
ful, the  same  as  the  plane  H*  to  prevent  the  boiled  pota- 
toes from  being  left  in  the  corners  of  the  tub.  By  means 
of  this  apparatus  and  of  the  boiler  just  described,  900 
kilogrammes  of  potatoes  may  be  boiled  in  one  hour;  this 
will  require  14  kilogrammes  of  coals.  It  is  necessary,  as 
a  matter  of  economy,  to  lute  the  various  parts  of  this  ap- 
paratus through  the  joints  of  which  steam  might  be  lost. 
This  is  done  by  means  of  clay  mixed  with  some  other 
substance.  The  most  convenient  place  that  can  be  giveu 
to  the  tub  is  above  the  hopper  of  the  reducing  machine, 
which  will  shortly  be  spoken  of. 


112  THE    COMPLETE   PRACTICAL   DISTILLER. 


REDUCTION  OF  POTATOES. 

WHEN  the  potatoes  have  been  boiled  suitably,  they 
occupy  a  greater  space,  and  this  dilatation  causes  their 
peel,  which  is  not  very  strong,  to  be  broken ;  this  ren- 
ders them  proper  to  be  submitted  to  the  action  of  the 
reducing  machine,  of  which  a  description  will  now  be 
given. 

This  machine  is  represented  by  figs.  17  and  18. 

Fig.  17  is  a  lateral  elevation  of  it,  showing  the  side  of 
the  machine  where  the  two  wheels  work  in  each  other. 

Fig.  18  is  a  plan  of  the  machine,  as  seen  from  above, 
without  the  hopper.  The  same  letters  represent  the  same 
pieces  in  both  figures. 

A  A  A  A  is  a  strong  frame  built  in  oak. 

B  and  c  are  two  cylinders  made  of  wood  or  of  stone, 
but  better  of  cast-metal.  These  two  cylinders  are  of 
equal  diameters;  they  are  a  short  distance  from  each 
other,  and  their  function  is  to  break  the  potatoes  by  their 
unequal  rotatory  motion.  This  unequal  rotation  is  ob- 
tained by  means  of  two  wheels  of  different  diameters; 
a  and  b. 

D  is  a  movable  hopper,  supported  by  the  frame  in  c  d. 
It  is  made  for  the  purpose  of  receiving  the  potatoes  to 
submit  them  to  the  action  of  the  cylinders. 

E,  F  are  two  handles  fixed  on  the  axis  of  the  cylinder  c. 
They  serve  to  work  the  machine. 

G  H  is  a  scraper.  It  hangs  on  e,  and  the  weight  g, 
which  acts  upon  the  lever  G  e,  presses  the  extremity  H 
of  the  scraper  against  the  cylinder  B.  This  scrape! 


POTATOES — REDUCTION. 


113 


G 

r 


•T 

r 


Fig.  17. 


Fig.  18. 


serves  to  separate  from  the  cylinder  the  broken  potatoes 
that  might  stick  to  it. 

h,  i,  j,  k  are  movable  boards  held  by  two  grooves } 
these  close  the  interior  part  of  the  machine,  and  form  one 
side  of  a  chest  which  receives  the  broken  potatoes.  These 
are  let  out  on  the  side  i  through  a  mobile  shutter. 

The  construction  of  this  machine  is  extremely  simple, 
not  at  all  expensive,  and  very  little  subject  to  repairs. 
Two  handles  have  been  fixed  to  it,  though  one  man  might 
work  it;  but  it  would  be  better,  in  an  uninterrupted  work, 
to  employ  two  men.  1000  kilogrammes  (about  2000 
pounds)  of  potatoes  may  thus  be  reduced  in  the  course  of 
ten  or  twelve  hours ;  a  greater  product  might  be  obtained 
by  applying  more  force  to  it,  and  by  making  use  of  such 
wheels  as  would  accelerate  the  rotation  of  the  cylinders. 
10* 


114  THE    COMPLETE   PRACTICAL   DISTILLER. 


MASHING  OF  POTATOES. 

THE  potatoes,  having  been  reduced  into  paste,  are 
mashed  with  malted  barley  or  Indian  corn,  at  a  tempera- 
ture of  170°  or  180°.  Suppose  a  quantity  of  potatoes 
are  to  be  worked  sufficient  to  produce  12  hectolitres  of 
fermentable  matter.  A  tub  containing  at  least  13  hecto- 
litres is  made  use  of;  the  pulp  of  400  kilogrammes  of 
potatoes  is  deposited  in  it  in  the  state  of  paste.  About 
25  kilogrammes  of  malted  barley  or  Indian  corn,  as  the. 
case  may  be,  are  added  to  this  paste,  together  with  a 
quantity  of  warm  and  cold  water  sufficient  to  establish  in 
the  tub  a  temperature  of  from  70°  to  75°  or  80°  Fahr., 
which  is  the  heat  requisite  for  the  steeping  of  grain ;  the 
mixture  is  strongly  agitated,  and  left  to  subside  for  one* 
quarter  of  an  hour,  or  perhaps  half  an  hour, 

Then,  while  the  mass  is  again  stirred,  boiling  water  is 
introduced  until  the  thermometer  has  risen  to  172°  or 
180°.  The  paste  is  now  left  to  macerate  for  two  or  three 
hours;  then  a  mixture  of  cold  and  warm  water  is  added,  in 
such  proportion  as  to  form  12  hectolitres  of  liquid  at  80°. 
1  litre,  or  2  wine-pints,  of  good  yeast  is  then  added,  and 
the  fermentation  is  established  in  a  few  hours.  It  is 
worthy  of  remark  that  in  this  case,  as  also  in  the  mash- 
ing of  corn,  the  saccharifying  action  of  the  barley,  sig- 
nalized in  the  mashing  of  rice,  is  very  little  perceived. 

After  the  last  mashing,  there  is  only  a  small  quantity 
of  sweet  liquid  swimming  above  the  paste,  so  that  in  this 
state  the  fecula  of  the  potatoes  has  not  beeu  entirely  con- 


POTATOES — MASHING.  115 

verted  into  sugar.  The  reason  is,  that  the  fecula  has  not 
been  sufficiently  decomposed  in  the  potatoes  boiled  by 
steani.  To  liquefy  and  convert  this  fecula  into  sugar  by 
means  of  malted  barley,  it  is  necessary  to  place  it  in  im- 
mediate contact  with  the  latter;  the  husks,  and  the  gra- 
nular and  crystalline  state  in  which  the  fecula  is  found  in 
potatoes  boiled  by  steam,  fulfil  but  imperfectly  the  con- 
dition necessary  for  the  complete  saccharification  which 
has  been  observed  in  the  mashing  of  rice. 

This  saccharification  is  completed  in  the  fermentation, 
at  a  much'  lower  temperature,  it  is  true,  but  not  in  so 
short  a  period.  In  fact,  this  conversion  of  fecula  into 
sugar  takes  place  as  long  as  the  fermentation  lasts.  To 
this  process,  simple  in  itself,  are  attached  all  the  incon- 
veniences inherent  to  the  distillation  of  pastes.  Agricul- 
ture, which  is  deeply  interested  in  this  kind  of  industry, 
has  long  since  been  in  want  of  means  to  remove  this 
imperfection,  without  too  hasty  innovations,  and  without 
affecting  the  simplicity  and  economy  belonging  to  this 
method. 

There  are  some  important  modifications  to  the  method 
just  detailed,  which  it  may  not  be  amiss  to  give  while  on 
this  subject. 

These  modifications  may  be  executed  in  two  ways :  the 
first  consists  in  isolating  the  fecula  of  the  potato,  to  work 
it  with  malted  barley  or  Indian  corn ;  by  the  other  the 
separation  of  the  fecula  is  avoided,  by  directly  operating 
on  potatoes  simply  divided  by  the  rasp.  As  the  fabrica- 
tion of  fecula  will  be  useful  to  the  reader,  not  only  in 
this,  but  in  the  second  method,  a  description  will  bo 
given  of  it,  such  as  is  practised  in  Paris  for  the  purpose 


110  THE    COMPLETE   PRACTICAL   DISTILLER. 

of  distillation.  This  restriction  is  established  for  the 
preparation  of  fecula,  because  it  does  not  require,  for  dis- 
tillation, the  same  care  and  management  as  when  made 
for  domestic  purposes. 

This  preparation  is  composed  of  two  operations :  first, 
the  rasping  of  potatoes;  second,  the  separation  of  their 
fecula.  Even  sometimes,  when  the  distiller  does  not 
choose  to  make  his  own  fecula,  he  buys  it  from  the  fecu- 
list,  who  submits  it  to  a  third  operation — that  of  draining. 

These  various  operations  will  now  be  spoken  of. 

RASPING. 

As  a  matter  of  course,  the  object  of  this  operation  is  to 
tear  the  tissue  of  the  vegetable,  the  cells  of  which  con- 
tain the  fecula  which  it  produces,  so  that  the  better  the 
vegetable  is  divided,  the  better  the  rasping  will  have  been 
executed,  and  by  these  means  a  greater  quantity  of  fecula 
will  be  obtained.  To  this  effect,  the  potatoes  are  submit- 
ted to  the  action  of  a  rasp,  already  described,  and  which, 
though  it  has  not  been  brought  to  perfection,  appears  to 
be  the  best  made  use  of. 

Immediately  after  this  operation,  the  following  com- 
mences. 

SEPARATION  OF  THE  FECULA. 

For  this  purpose,  a  large  sieve  of  horse-hair,  2  feet  in 
diameter  and  1  foot  in  depth,  is  made  use  of.  It  is  placed 
above  a  tub  on  two  cross-pieces,  and  then  tilled  with  a 
quantity  of  pulp,  equal  to  about  two- thirds  of  its  contents. 
This  pulp  is  strongly  rubbed  between  the  hands,  while  a 


POTATOES — SEPARATION  OF  FECULA.      117 

continuous  stream  of  water,  proportionate  to  the  dimensions 
of  the  sieve,  is  running  in  the  latter.  For  a  sieve  of  2 
feet  in  diameter  and  1  in  depth,  the  water  may  be  intro- 
duced through  a  pipe  of  4  or  5  millimetres  in  diameter. 
This  water,  by  means  of  the  movement  which  the  pulp 
undergoes,  penetrates  the  latter,  and  runs  through  the 
sieve  into  the  tub,  carrying  the  fecula  away  in  a  state  of 
dissolution. 

This  operation  is  continued  until  the  water  running 
through  the  sieve  is  clear  and  not  impregnated  with  fecula. 
Then  the  pulp  is  thrown  aside  for  the  purpose  of  feeding 
cattle,  and  it  is  replaced  by  other,  which  is  in  the  same 
manner  deprived  of  its  fecula.  From  2500  kilogrammes 
of  good  potatoes  500  kilogrammes  of  fecula,  supposed  to 
be  dry,  are  obtained,  or  7.50  kilogrammes  of  drained 
fecula,  which  then  bears  the  name  of  raw  fecula.  The 
latter  is  to  the  former  :  :  3  :  2,  so  that  3  kilogrammes  of 
raw  fecula  will  give  2  kilogrammes  of  dry;  13  hecto- 
litres of  pulp,  or  husks  of  potato,  are  moreover  obtained, 
which  contain  about  the  same  quantity  of  water  as  the 
raw  potatoes — that  is,  three-fourths  of  their  weight;  so 
that  those  13  hectolitres  of  pulp  retain  about  975  litres 
of  water.  This  pulp  may  be  given  to  cattle,  but  it  is  by 
far  not  so  good  as  that  resulting  from  the  distillation  of 
pastes,  which  is  well  boiled  and  nourishing. 

It  might  be  possible  to  obviate  these  inconveniences, 
in  a  distillery,  by  boiling  the  pulp  with  the  hot  spent- 
wash  that  is  left  in  the  still  after  distillation.  There  is 
a  more  suitable  disposition  of  the  sieve  than  that  just  in- 
dicated, and  it  is  thought  necessary  to  notice  it  here.  It 
consists  in  filling  at  once  with  water  the  tub  destined  to 


118  THE   COMPLETE   PRACTICAL   DISTILLER. 

receive  the  fecula;  the  sieve  is  suspended  on  the  upper  part 
of  the  tub  with  ropes,  so  as  to  be  immersed  in  the  water; 
a  to-and-fro  movement  is  given  to  it,  by  which  means 
the  pulp  is  freed  from  its  fecula,  which  falls  to  the  bottom 
of  the  tub.  After  this  operation,  the  pulp  is  entirely  ex- 
hausted by  merely  sprinkling  a  small  quantity  of  water 
over  it.  This  is  but  a  modified  disposition,  which  is 
thought  useful,  and  which  does  not  in  the  least  alter  the 
mode  of  working.  The  fecula,  thus  separated  from  the 
pulp,  sinks,  after  an  hour's  rest,  to  the  bottom  of  the  tub, 
when  the  depth  of  the  tub  does  not  exceed  60  or  70  cen- 
timetres, and  forms  a  thick  and  solid  sediment.  Holes 
made  in  the  sides  of  the  tub  are  then  opened  ;  that  near- 
est the  top  of  the  sediment  included. 

The  water  runs  off,  and  the  fecula  is  left  in  the  bottom 
If  the  latter  is  to  be  made  in  solid  pieces,  it  is  drained  in 
the  following  manner. 

DRAINING. 

For  this  purpose,  an  apparatus  called  a  drainer  is  made 
use  of.  It  is  a  wooden  chest,  open  on  one  side,  widening 
in  the  shape  of  a  cone  toward  the  opening.  The  sides 
and  bottom  of  this  chest  are  filled  with  an  infinity  of  small 
holes  ;  the  exterior  part  is  covered  with  a  cloth  of  strong 
linen  or  hemp.  This  drainer  must  be  placed  above  the 
tub  destined  to  receive  the  water  that  is  to  be  drained ; 
the  fecula  is  then  placed  in  the  drainer,  and  in  the  course 
of  twenty-four  hours  it  loses  all  the  superfluous  water  which 
it  retained,  and  is  found,  it  is  true,  in  a  state  of  humidity, 
but  it  is  sufficiently  solid  to  be  transported  without  being 


POTATOES — PROCESS   OF    MASHING.  119 

made  into  paste.  When  the  fecula  is  thought  sufficiently 
drained,  the  drainer  is  turned  over  on  a  table  used  for 
this  purpose,  and  there  it  is  broken  into  pieces.  This 
operation  is  only  necessary,  as  already  observed,  when 
the  fabrication  of  fecula  is  not  connected  with  that  of 
spirits. 

This  has  been  done  at  Paris,  for  instance,  where  many 
distillers  buy  their  fecula  from  the  starch-makers.  From 
a  given  quantity  of  potatoes,  20  per  cent,  of  dry  fecula  is 
obtained.  No  more  can  be  reckoned  upon,  for  the  ope- 
ration of  rasping  is  not  perfect  enough  to  produce  the 
result  indicated  in  the  chemical  analysis. 


PROCESS   SPOKEN   OF   IN  THE   FIRST   MODIFICATION. 

For  a  tub  of  12  hectolitres,  intended  to  contain  only  11 
hectolitres  of  matter,  from  80  to  85  kilogrammes  of  dry 
fecula,  or  from  120  to  125  kilogrammes  of  raw  fecula,  or 
all  the  fecula  resulting  from  400  kilogrammes  or  5J  hec- 
tolitres of  good  potatoes,  are  made  use  of.  This  quantity 
is  deposited  in  the  tub  with  a  portion  of  cold  water,  so  as 
to  form  a  tolerably  clear  paste ',  that  is,  with  about  twice 
its  weight  of  water.  But  great  care  should  be  taken  to 
stir  this  mixture,  because  without  this  precaution  the 
fecula,  which  is  much  heavier  than  water,  would  prompt- 
ly precipitate  itself  to  the  bottom  of  the  tub,  and  there 
form  a  hard  sediment,  which  is  with  great  difficulty  brought 
to  a  state  of  suspension. 

This  state  of  suspension  is  necessary  for  a  subsequent 
part  of  the  operation.  Every  thing  being  thus  disposed, 


120  THE   COMPLETE   PRACTICAL   DISTILLER. 

and  the  necessary  agitation  having  been  given  to  the 
mass,  from  500  to  600  litres  of  boiling  water  are  gra- 
dually let  into  the  tub ;  and  before  the  whole  of  this  hot 
water  is  in  the  latter,  the  mixture  has  already  become 
thick,  and  has  been  converted  into  what  is  called  paste. 
This  paste  has  at  first  a  milky  appearance,  but  when  the 
600  litres  of  water  are  thoroughly  mixed  with  it,  the  heat 
produced  by  them  soon  causes  it  to  be  remarkably  clear 
and  transparent.  At  this  period  the  fecula  is  ready  for 
being  mashed,  which  is  done  by  adding  to  it  from  20  to 
25  kilogrammes  of  malted  barley  or  Indian  corn,  sepa- 
rately steeped. 

In  this  instance  the  action  of  the  malt  is  as  conspicu- 
ous as  in  the  mashing  of  rice ;  and  in  ten  minutes,  time 
requisite  to  mix  the  malt  with  the  paste,  the  latter  is  com- 
pletely fluidified.  It  is  then  left  to  subside  for  three  or 
four  hours,  as  in  the  mashing  of  corn,  and  after  this  time 
the  liquor  has  acquired  a  very  sweet  taste.  It  is  now 
sufficient  to  dilute  it  with  water,  so  as  to  have  11  hecto- 
litres of  matter  ready  for  fermentation.  The  advantage 
of  this  mode  of  working  over  that  generally  followed  in 
this  country  is  easily  perceived. 

The  liquid,  after  having  fermented,  is  found  to  be  very 
fluid,  and  the  sediment,  which  is  composed  of  the  husks 
of  the  corn  and  of  a  little  portion  of  leaven,  is  very  small. 
It  may  not  be  useless  to  remark,  that  in  this  case  the 
malted  barley  should  be  ground  into  fine  flour,  and  not 
merely  broken,  because  its  action  on  the  fecula  is  thus 
more  energetic,  more  perfect,  and  more  rapid.  The  wash 
obtained  by  these  means,  and  made  with  the  given  pro- 
portions of  water  and  matter,  marks  about  five  areometri- 


POTATOES — PROCESS    OF    MASHING.  121 

cal  degrees ;  1  litre  of  good  yeast  is  sufficient  to  bring  it 
to  fermentation. 


PROCESS   SPOKEN  OF   IN  THE  SECOND   MODIFICATION. 

The  special  object  of  this  second  modification  is  to  avoid 
the  labour  occasioned  by  isolation  of  the  fecula  from  the  pulp. 
The  following  is  the  way  of  practising  it  with  advantage  and 
economy  : — A  double-bottomed  tub,  of  about  8  hectolitres, 
is  made  use  of.  From  10  to  12  kilogrammes  of  chaff  are 
spread  on  the  first  bottom,  and  the  pulp,  as  it  is  produced 
from  the  raw  potatoes,  placed  upon  it ;  say,  that  obtained 
from  400  kilogrammes  or5j  hectolitres  of  potatoes.  There 
it  is  drained  for  half  an  hour ;  and  thus  a  portion  of  wa- 
ter, naturally  connected  with  its  composition,  is  extracted 
without  trouble.  The  latter  is  drawn  off  by  means  of  the 
cock  communicating  with  the  space  between  the  two  bot- 
toms. The  mixture  is  then  stirred,  while  from  400  to 
500  kilogrammes  of  boiling  water  are  gradually  let  in : 
the  whole  mass  is  now  thickened  :  this  change  is  caused 
by  the  conversion  of  the  fecula  into  paste. 

This  mixture  is  then  mashed  with  25  kilogrammes  of 
malt,  previously  steeped,  and  the  liquid  is  left  to  subside 
for  three  or  four  hours.  It  is  then  drained  and  let  into 
the  fermenting-back,  which  contains  11  hectolitres.  What 
is  left  is  well  drained  for  a  quarter  of  an  hour ;  then  2 
hectolitres  of  boiling  water  are  again  let  in.  This  mix- 
ture is  agitated,  drained,  and  taken  with  the  rest  to  the 
formenting-back.  This  lowers  the  temperature  of  the 
liquid.  To  cool  and  exhaust  the  paste  completely,  the 
whole  surface  of  the  sediment  on  the  bottom  of  the  tub  if 
ll 


122  THE    COMPLETE   PRACTICAL   DISTILLER. 

sprinkled  with  1  or  2  hectolitres  of  cold  water,  which  ar^ 
drained  and  let  into  the  fermenting-back  with  the  othe* 
extracts.  In  operating  thus,  the  husks  left  on  the  double 
bottom  are  sufficiently  exhausted;  they  only  retain,  after 
an  hour's  draining,  three-fourths  of  their  weight  in  liquid, 
slightly  charged  with  fermentable  matter,  which  might  be 
neglected  in  a  well-conducted  distillery,  where  the  feeding 
of  cattle  is  an  object.  But,  at  all  events,  if  the  loss  of 
liquid  was  thought  of  any  moment,  the  pulp  might  be  en- 
tirely exhausted  by  means  of  a  cylindrical  press. 

Full  half  of  the  weight  of  the  drained  pulp  might  be 
obtained  in  liquid,  but  a  simple  draining  is  sufficient,  and 
the  practice  of  pressing  the  residue  should  only  be  resorted 
to  in  cases  where  a  smaller  quantity  of  water  has  been 
used  for  mashing  than  has  just  been  recommended.  In 
this  way  of  working,  the  fermentable  matter  being  neces- 
sarily left  to  itself  for  a  certain  space  of  time,  and  often 
requiring  to  be  taken  from  one  tub  to  the  other,  is  tolera- 
bly well  cooled,  and  gains,  toward  the  end  of  the  opera- 
tion, a  suitable  temperature  for  fermentation.  There  are, 
then,  three  ways  of  saccharifying  the  fecula  of  potatoes  by 
means  of  malted  barley  or  Indian  corn. 

It  requires  very  little  reflection  to  see  that  the  first 
mode  is  evidently  inferior  to  the  other  two.  In  fact, 
under  whatever  light  it  be  considered,  whether  as  a  mat- 
ter of  economy  in  labour  and  combustibles,  or  with  re- 
spect to  the  quality  or  quantity  of  the  spirituous  produce, 
it  will  never  bear  comparison  to  the  other  two.  It  is 
necessary  that  the  potatoes  should  be  boiled  by  steam, 
and  this  is  indispensable.  This  steam  is  to  be  produced 
on  purpose,  and  occasions  expenses  in  fuel. 


POTATOES— PROCESS  OF    MASHING.  123 

In  the  other  two  ways  no  combustibles  are  wanted  to 
convert  the  fecula  into  paste  proper  to  be  mashed,  and 
by  working  as  heretofore  advised  for  the  mashing  of 
grain ;  that  is,  to  boil  the  matter  intended  for  fermenta- 
tion, whether  it  be  isolated  fecula  or  pulp,  with  the 
spent-wash  left  after  distillation.  In  one  case,  the  pota- 
toes must  be  broken  between  two  cylinders ;  in  the  two 
other  cases,  it  is  sufficient  to  rasp  them  ;  and  this  opera- 
tion is  not  expensive,  considering  the  great  quantity  that 
can  be  rasped  by  two  men. 

In  the  first  case,  the  matter  submitted  to  the  still  is 
heavy  and  pasty;  it  requires  more  combustibles  to  be 
brought  to  ebullition,  and  more  expense  is  occasioned 
through  the  necessity  of  continually  agitating  it;  and, 
without  speaking  of  the  bursting  of  the  apparatus  which 
it  might  cause,  the  spirit  produced  from  it  is  always  more 
or  less  charged  with  empyreuma.  In  the  other  cases,  the 
matter  is  perfectly  fluid,  does  not  require  any  precaution 
to  be  taken  in  distilling  it,  and  gives  a  better  flavoured 
spirit.  The  superiority  belongs,  then,  evidently,  to  the 
two  last  modifications  that  have  been  proposed  ;  and,  of 
those  two,  there  can  be  no  hesitation  in  declaring  the  lat- 
ter to  be  the  best.  100  kilogrammes  of  potatoes  may 
thus  produce  from  50  to  55  litres  of  spirit  at  75°.  This 
spirit,  as  all  potato  spirit,  has  a  small  taste  of  the  fruit, 
which  is  not  pleasant,  but  of  which  it  can  be  freed  by 
careful  rectification. 


124  THE   COMPLETE   PRACTICAL   DISTILLER. 


ARRACK,  OR  SPIRITS  OF  RICE. 

RICE  contains  no  sugar,  and  its  composition  appears  to 
be  essentially  farinaceous.  Carolina  rice  contains  from 
83  to  85  per  cent,  of  its  weight  of  fecula,  or  starch.  To 
produce  arrack  from  pure  rice,  it  would  be  necessary  to 
malt  the  latter,  and,  for  this  purpose,  to  submit  it  to  all 
the  operations  connected  with  malting ;  that  is,  it  should 
be  steeped,  malted,  dried,  and  ground  into  flour.  The 
only  difference  that  would  exist  between  this  process  and 
that  of  malting  grain  would  be,  that  rice  requires  much 
more  time  to  be  sufficiently  steeped  and  malted.  As  for 
the  rest  of  the  operations,  they  are  exactly  the  same. 
Rice,  being  thus  brought  to  the  state  of  ground  malt, 
may  undergo  a  very  good  spirituous  fermentation,  whether 
it  be  mashed  and  fermented  in  the  state  of  lob,  or  whether 
its  farinaceous  principles  be  extracted  by  means  of  the 
double-bottomed  tub. 

The  distiller  might  adopt  either  of  those  two  methods, 
according  as  he  wishes  to  distil  either  heavy  matter  or 
such  as  is  exempt  from  sediment.  As  to  the  method  of 
fermenting  rice  prepared  by  either  of  those  two  processes, 
it  is  absolutely  the  same  as  in  the  fermentation  of  corn. 
The  mashing  requires  the  same  temperature — the  quan- 
tity of  water  made  use  of  has  the  same  influence  over  the 
spirituous  produce ;  the  only  difference  between  the  fer- 
mentable properties  of  rice  and  those  of  other  corn  is  in 
the  impossibility  of  causing  it  to  ferment  by  solely  pre- 
paring it  by  mashing.  However,  it  might  be  sufficient 


ARRACK,  OR    SPIRITS    OF   RICE.  125 

only  to  malt  a  certain  portion  of  the  rice  destined  for 
distillation,  and  to  mix  it  in  the  proportion  of  one-fourth 
or  one-third  of  malted  rice  to  three-fourths  or  two-thirds 
of  unmalted;  the  fermentation  would  thus  be  equally 
complete.  There  is  another  method  of  predisposing  rice 
to  fermentation,  which  has  been  found  successful.  It  is 
founded  on  the  property  which  malted  barley  possesses  of 
saccharifying  the  grain  that  is  mashed  with  it. 

Supposing  that  80  kilogrammes  of  rice  are  to  be 
worked,  they  are  first  reduced  into  fine  and  well-divided 
flour.  This  is  thrown  into  a  tub  of  about  12  hectolitres, 
and  there  it  is  diluted  with  80  kilogrammes  of  water, 
such  in  temperature  as  to  cause  the  thermometer,  after 
the  mixture  has  been  well  agitated  and  brought  to  a  uni- 
form mass,  to  rise  to  77°  or  80°.  This  mixture  is  left  to 
subside  for  about  half  an  hour,  while  20  kilogrammes  of 
malt,  ground  into  fine  flour,  are  separately  steeped  and 
well  diluted  in  an  equal  weight  of  water  at  100°.  The 
mixture  of  rice  having  been  left  to  itself  during  the  time 
indicated  above,  the  tub  is  uncovered,  and  boiling  water 
is  let  into  it  until  the  mass  becomes  thicker  and  has  the 
consistence  of  a  dense  lob ;  all  this  while  the  mixture  is 
agitated  until  the  thermometer  has  risen  to  180°.  Then 
the  mashing  commences ;  it  is  effected  by  throwing  into 
the  tub  the  portion  of  malt  separately  steeped. 

The  mixture  is  then  agitated  in  all  directions  to  render 
it  homogeneous,  and  to  establish  a  perfect  contact  between 
the  malted  barley  and  the  rice.  When  this  condition  is 
evidently  fulfilled,  the  tub  is  covered  up  again,  and  the 
wort  is  left  to  subside  for  three  or  four  hours.  At  this 
period  a  phenomenon  worthy  of  remark  takes  place  :  the 
XI* 


126  THE   COMPLETE   PRACTICAL  DISTILLER. 

mixture  has  undergone  a  total  change,  and  the  tub,  which 
a  few  hours  before  contained  a  compact  and  pasty  matter, 
now  presents  a  liquid  completely  fluid,  slightly  sweet  and 
saccharine ;  and  there  is  only  a  small  sediment  formed  at 
the  bottom,  which  is  composed  of  the  husks  of  the  grain 
and  of  the  rice,  and  also  of  a  few  lumps,  from  one  or  the 
other  of  these  vegetables,  that  have  escaped  decomposition. 
It  is  now  sufficient  to  lengthen  the  liquid  out  with  cold 
water,  so  as  to  bring  it  to  44°  density,  and  to  the  tempera- 
ture proper  for  fermentation. 

This  proceeds  well  through  all  its  stages,  and  gives  a 
vinous  liquor,  which  is  distilled  without  difficulty  ]  the 
sediment  being  so  small  and  of  so  little  strength,  that  it 
may  be  neglected  without  any  prejudice.  This  operation 
shows  the  utility  of  malt  in  the  fermentation  of  corn  in 
every  light ;  and  it  is  here  evident  that  it  possesses  the 
property  of  converting  the  fecula,  reduced  into  a  paste 
by  boiling  water,  into  a  kind  of  soluble  matter  which 
has  all  the  properties  belonging  to  sugar.  This  mode, 
then,  is  very  practicable  in  the  distillation  of  rice ;  it  has 
the  invaluable  advantage  of  giving  greater  and  better  pro- 
ducts, while  it  renders  the  wash  perfectly  fluid. 


SPIRITS    OF   BEET-ROOT.  127 


SPIRITS  OF  BEET-ROOT. 

WHEN  wo  know  that  a  vegetable  body  has  in  it  sac- 
charum,  or  sugar,  we  must  take  that  as  sufficient  evidence 
that  it  possesses  fermentable  properties;  and  of  course 
there  is  a  possibility  of  drawing  spirits  from  it.  The 
sugar  of  the  beet-root  is  identical  with  that  of  the  cane 
when  it  is  refined ;  consequently,  it  is  quite  as  fine  and 
as  good,  and  does  not  cost  the  farmer  much  of  an  outlay. 
The  production  of  solid  sugar  in  the  beet-root,  as  all  other 
vegetable  products,  is  subject  to  agricultural  chances. 
Some  years  are  more  favourable  to  it  than  others ;  but  an 
intelligent  manufacturer,  thoroughly  acquainted  with  his 
art,  will  always  escape  great  losses  in  a  more  or  less  for- 
tunate way. 

So  it  is,  for  instance,  that  a  manufacturer  of  beet-root 
sugar,  finding  in  unfavourable  years  that  the  small  quan- 
tity of  sugar  which  the  vegetable  gives  him  would  not 
defray  his  expenses  of  fabrication,  meets  with  a  precious 
resource  in  submitting  it  to  distillation.  The  choice  of 
the  beet-root,  either  to  make  sugar  or  produce  spirit,  is 
not  more  indifferent  in  one  case  than  the  other.  There 
exists  a  great  variety  of  them,  all  of  which  are  distin- 
guished by  the  colour  of  their  peel  and  that  Df  their 
pulp. 

The  white,  the  yellow  beet-root,  and  that  which  is 
white  inside  and  red  outside,  are  preferable  to  all  others. 
Whatever  be  the  colour  of  the  root,  it  is  essential  to  ap- 
propriate it  to  the  soil,  to  cultivate  it  in  a  fit  and  proper 


128  THE    COMPLETE   PRACTICAL   DISTILLER. 

manner,  and  not  to  use  the  seeds  of  degenerate  species 
Experience  has  proved  the  streaky  beet-root  to  be  the 
least  productive,  and  it  must  of  course  be  rejected  as 
much  as  possible.  The  beet-root  thrives  in  mixed  soils  : 
by  this  is  meant  such  as  are  not  too  mobile  nor  too  argil- 
laceous, neither  too  calcareous  nor  too  sandy. 

The  soil  should  not  be  too  damp  nor  too  dry.  It  grows 
well  after  all  sorts  of  manures,  sparingly  distributed; 
however,  strawy  manures  and  the  stalling  of  herds  are 
more  proper  for  it.  It  is  generally  sown  in  the  month 
of  April,  and  gathered  toward  the  end  of  September  or 
beginning  of  October,  according  to  the  climate.  As  soon 
as  the  beet-roots  are  drawn  out  of  the  ground,  they  are 
necked  and  put  up  where  the  frost  cannot  injure  them,  in 
cellars  or  in  pits  dug  four  or  five  feet  deep,  covered  after-, 
ward  with  a  layer  of  earth  from  one  to  one  and  a  half  foot 
in  thickness.  Then  they  are  taken  as  wanted,  and  their 
juice  is  expressed  by  means  of  a  rasp,  which  will  now  be 
described;  this  being,  therefore,  the  most  suitable  place, 
we  will  now  speak  of 

THE  BEET-RASP. 

This  is  made  as  follows  : — A  frame  made  of  oak,  built 
strongly,  having  an  oblong  form,  mounted  on  four  legs 
joined  together  from  top  to  bottom  by  cross-pieces,  con- 
stitute the  assemblage  bearing  the  various  parts  of  the 
mechanism ;  nearly  all  of  them  disposed  on  the  length  of 
the  upper  cross-pieces.  Those  parts  are  composed  of  a 
wooden  cylinder,  made  plain  and  suitably  prepared.  Its 
diameter  is  18  inches,  and  its  breadth  8  inches;  its  cir- 
cumference is  armed  with  80  saw-blades,  7  inches  long 


THE   BEET-RASP.  129 

On  one  of  the  extremities  of  the  axis  of  the  cylinder 
is  an  iron  pinion,  furnished  with  16  teeth,  working  those 
of  a  wheel,  also  of  iron,  and  having  120  teeth ;  a  handle 
of  18  inches  is  fixed  on  each  extremity  of  the  axis  of  this 
wheel.  Under  this  cylinder  is  placed  a  kind  of  tank,  in- 
tlined  in  such  a  manner  as  to  send  the  pulp  obtained  into 
a  bucket  filling  the  functions  of  a  recipient ;  on  the  same 
face  of  the  frame,  and  before  the  circumference  of  the 
cylinder,  is  adjusted  on  a  mobile  centre  a Jdnd  of  wooden 
shutter,  which  receives,  from  the  axis  of  the  pinion  and 
by  the  aid  of  swing-gates,  a  to-and-fro  motion,  in  such  a 
manner  as  alternately  to  open  and  close  the  interval  left 
between  the  cylinder  and  that  same  shutter  for  the  pas- 
sage of  the  beets  or  potatoes. 

Nevertheless,  the  opening  is  limited  by  means  of  a  little 
bar,  on  which  the  shutter  rests  in  its  back  motion.  All 
the  parts  of  this  machine,  exceeding  the  frame,  are  enve- 
loped in  a  box,  surmounted  by  a  hopper  yielding  about  a 
quintal  of  potatoes  or  beets.  From  this  kind  of  cage  it 
results  that  the  trituration  is  effected,  very  properly, 
without  splashing  or  loss  of  matter.  2500  kilogrammes* 
of  beets  or  potatoes  may  be  reduced  in  twelve  hours  by 
this  rasp,  worked  by  only  two  men. 

The  pulp  is  then  placed  in  bags,  which  are  to  be  pil- 
lared and  submitted  to  the  action  of  a  screwing  or  hydrau- 
lical  press  :  this  kind  of  press  is  preferable  to  any  other, 
because  it  possesses  the  greatest  force.  By  these  means 
a  quantity  of  the  juice  is  obtained  proportionate  to  the 
energy  of  the  machine  made  use  of.  With  a  cylindrical 

*  A  kilogramme  is  about  two  pounds. 


130  THE   COMPLETE   PRACTICAL   DISTILLER 

press,  well  mounted  and  well  conducted,  it  is  possible  to 
obtain  a  quantity  of  juice  equivalent  to  75  per  cent,  of 
the  raw  beet-root.  To  effect  this  it  is  necessary  to  wet 
the  residue  of  the  first  extract,  and  to  submit  it  again  to 
the  action  of  the  press.  With  screwing  or  hydraulic 
presses,  65,  70,  and  even  80  per  cent,  of  the  juice  can 
be  obtained  in  one  operation,  according  to  the  power  of 
the  engine,  or  the  more  or  less  aqueous  qualities  of  the 
roots.  This  juice,  supposing  no  water  to  have  been  used, 
may  mark  from  5°  to  9°  Beaume,  according  to  years  and 
the  species  of  fruit. 

It  contains,  like  the  cane,  two  kinds  of  sugar — one 
solid,  and  the  other  liquid ;  that  is,  one  that  can  be  crys- 
tallized, and  the  other  molasses.  It  contains,  besides, 
water,  leaven,  and  some  extractive  substances,  one  of 
which  gives  to  the  beet-root  that  acrid  taste  by  which  it 
is  distinguished,  and  also  the  property  of  attacking  the 
throats  of  those  who  eat  it ;  this  is  not  entirely  removed 
even  by  the  operation  of  boiling,  as  many  persons  can 
testify.  This  substance  might  communicate  to  the  spirits 
of  beet-roots  its  noxious  taste,  was  it  not  corrected  by  the 
operation  of  rectification,  which  has  already  been  spoken 
of.  The  liquid  separated  by  means  of  the  press  may  be 
put  immediately  to  fermentation ;  leaven  enters  into  its 
composition,  and  soon  begins  to  work.  A  good  soil  may 
produce  from  80,000  to  100,000  pounds  of  beet-roots  per 
hectare. 

The  molasses  of  beet-roots,  as  before  observed,  has  not 
been  applied  to  any  other  use  than  that  of  distillation. 
This  results  from  its  peculiar  bad  taste,  which  is  the 
cause  of  its  being  rejected  by  the  trade.  In  fact,  it  can- 


THE   BEET-RASP.  131 

not  be  delivered  for  consumption  in  the  state  it  is  in, 
like  the  molasses  from  the  sugar-houses ;  there  is  nothing 
of  which  the  former  partakes  less  than  of  that  luscious 
savour  of  the  latter ;  and  this  is  the  only  difference  exist- 
ing between  the  raw  sugar  of  the  beet-root  and  that  of 
the  cane,  both  of  which  are  identical  after  being  purified 
of  their  molasses. 

The  molasses  of  beet-roots  takes  with  it  all  the  acridity 
of  the  root;  and,  morever,  it  happens  very  often  to  have 
a  strong  taste  of  salt,  caused  by  the  nitrate  of  potash, 
or  saltpetre,  which  the  beet-root  contains  in  large  quan- 
tities. The  molasses  of  beet-roots  produces  more  spirit 
than  the  sugar-cane  molasses.  Its  taste,  it  is  true,  re- 
sembles less  that  of  rum,  and  always  keeps  a  particular 
aroma ;  but  it  is  one  agreeable  to  the  palate,  and  might, 
perhaps,  with  certain  precautions,  be  rendered  more  iden- 
tical with  that  of  the  rum  made  from  sugar-cane  molasses. 

The  method  made  use  of  for  distilling  this  spirit  is  con- 
ducted as  follows ;  this  is  a  method  followed  in  preparing 
beet-root  molasses  for  a  good  fermentation : — 100  litres*  of 
molasses  are  mixed  with  100  litres  of  boiling  water.  When 
all  has  been  well  blended,  the  back  is  covered,  and  the 
mixture  left  to  itself  for  twelve  hours.  Then  2  hecto- 
litres of  boiling  water  are  added,  the  mass  mixed  well, 
and  left  to  repose  for  twelve  hours  more.  At  this  period 
proceed  to  the  fermentation;  and,  to  effect  this,  dilute 
the  whole  mass  with  warm  and  cold  water,  so  as  to  bring 
it  to  the  temperature  required,  and  to  give  it  from  5  to  6 

areometrical  degrees  density. 

• 

*  A  litre  is  about  two  wine-pints. 


132  THE   COMPLETE   PRACTICAL   DISTILLER. 

From  1  hectolitre  of  sjrup  you  can  obtain  20  or  24 
hectolitres  of  well-fermented  wash,  which  renders  about 
80  litres  of  spirits  at  19°  Beaume.  This  quantity  differs 
from  those  reported  in  various  works — some  saying  more 
could  be  produced,  and  others,  that  not  so  much  might  be 
looked  for  under  any  circumstances.  The  medium  has 
been  taken  here,  which  is  more  likely  to  be  right  than 
either  of  the  extremes  alluded  to. 

The  only  way  to  account  for  the  results  so  widely  dif- 
fering is  by  the  admission  of  the  fact,  which  is  very  pro- 
bable, that  by  exhausting  the  molasses  much  more,  it  is 
rendered  less  fit  for  distillation ;  while  another  operates 
on  molasses  richer  in  sugar,  less  exhausted,  and  with  a 
better  knowledge  of  that  particular  kind  of  work.  It  is 
necessary  to  observe  that  the  produce  of  spirits  mentioned 
before  is  owing  to  the  process  which  has  just  been  de- 
scribed for  fermenting  it.  Moreover,  the  reader  must  be 
warned  that  one  of  the  advantages  attached  to  this  method 
of  operating  results  from  the  use  of  the  spent-wash. 

This  occasions  an  economy  in  fuel,  as  the  caloric  of  the 
wash,  leaving  the  still  in  a  boiling  state,  is  in  this  in- 
stance appropriated  to  good  use.  Besides,  there  are  found 
in  the  use  of  the  spent-wash  all  the  benefits  which  have 
been  before  developed  in  speaking  of  the  transformation 
of  sugar  into  alcohol. 

It  has  often  been  found  of  advantage  to  put  grain  to  this 
mixture,  at  the  rate  of  from  5  to  7  kilogrammes  per  100 
litres  of  molasses.  This  grain,  when  broken  and  consist- 
ing of  a  mixture  of  20  kilogrammes  of  malt  to  80  of  rye, 
gives  more  impetus  to  the  fermentation,  and  renders  it 
more  complete. 


SPIRIT   OF   CHERRIES. 


KIRSCH-WASSER,  OR  THE   SPIRITS   OF 
CHERRIES. 

THERE  is  a  kind  of  spirits,  prepared  from  cherries, 
known  by  the  name  of  kirsch-ivasser.  The  name  comes 
from  the  German,  and  is  composed  of  two  words  signify- 
ing "water  of  cherries."  This  liquor  is  made  to  the 
greatest  extent  in  Switzerland  and  Germany,  where 
cherry-trees  are  very  common  •  that  consumed  in  France 
comes  from  the  neighbourhood  of  the  ForH  Noire.  The 
way  of  preparing  the  worts  is  as  follows : — In  the  month 
of  July  or  August,  when  cherries  have  arrived  at  matu- 
rity, no  trouble  is  taken  to  pick  them,  and  they  are 
brought  down  by  means  of  poles,  which  is  decidedly  a 
bad  practice,  because  it  damages  the  trees ;  and  the  cher- 
ries, leaves,  and  small  branches  all  fall  down  together, 
which,  gathered  by  children,  are  deposited  in  a  trough, 
without  any  precaution,  so  that  the  spoiled  and  good  ones 
are  all  mixed  together.  This  trough  represents  a  cylin- 
der more  wide  than  deep,  and  yielding  according  to  the 
extent  of  the  fabrication. 

It  is  placed  above  the  fermenting-back  on  two  girders, 
which  rest  on  the  borders  of  the  back,  and  are  joined  to- 
gether by  two  cross-pieces  of  the  same  thickness.  This 
trough  being  half  or  three-quarters  full,  men,  women, 
and  even,  children  place  themselves  around  it,  and  pro- 
ceed to  the  pressing  of  the  cherries  with  their  hands,  so 
as  to  set  the  juice  at  liberty.  This  cannot  be  done  per- 
fectly, as  it  may  well  be  supposed,  by  squeezing  the  cher- 
12 


134  THE   COMPLETE   PRACTICAL   DISTILLER. 

ries  between  their  hands,  or  by  rubbing  them  against  the 
sides  of  the  trough. 

The  juice  runs  then  into  the  fermenting-back  through 
the  interstices  of  the  trough,  while  skins,  stalks,  and 
stones  are  left  behind.  The  stones  are  then  added  to  the 
liquid,  and  the  wort  is  left  to  ferment.  It  was  thought 
for  a  long  time  that  it  was  necessary  to  break  the  stones, 
from  which  the  "  kirsch"  derives  its  characteristic  flavour 
and  aroma,  to  obtain  this  effect ;  but  experience  has,  in  a 
conclusive  manner,  demonstrated  that  this  practice  is  use- 
less, and  that  the  worts  from  cherries  fermented  with  the 
stones,  either  entire  or  broken,  give  an  equally  good-fla- 
voured kirsch. 

Kirsch  being  only  consumed  as  a  liquor,  the  fabrication 
of  it  is  not  very  extensive,  and  the  wine  producing  it  is 
put  to  the  still  immediately  after  the  fermentation,  which 
lasts  from  six  to  eight  days.  Leaven  is  put  with  this 
wort. 

In  some  parts  of  the  United  States  there  are  immense 
numbers  of  what  are  called  "  wild-cherry  trees/'  which 
bear  a  large  quantity  of  fruit.  There  can  be  no  doubt 
but  they  could  be  made  useful  in  the  same  way  as  other 
cherries;  and,  from  my  knowledge  of  them,  I  think  a 
fine  spirit  could  be  made  from  the  fruit  by  the  process 
just  spoken  of.  At  least,  it  is  well  worthy  of  a  trial. 


APPLE  BRANDY.  135 


OF  SOME  OF  THE  PRODUCTS  OF  THIS  COUN- 
TRY WHICH  AFFORD  SPIRITS  BY  DISTIL- 
LATION. 

THIS  country  abounds  in  many  fruits,  roots,  and  vege- 
tables that  will  yield  spirit  upon  distillation.  It  would  be 
useless  to  give  a  separate  process  for  every  one  of  those 
substances,  as  similar  substances  require  a  similar  mode 
of  treatment.  This,  it  is  hoped,  will  be  a  sufficient  hint 
to  any  -one  who  may  wish  to  experiment  on  a  particular 
kind  of  fruit,  vegetable,  &c.  And  first  will  be  spoken 
of— 

CIDER  SPIRITS,  OR  APPLE  BRANDY. 

In  many  parts  of  the  United  States  large  quantities  of 
apples  are  raised,  which  cannot  be  made  use  of  to  advan- 
tage in  any  other  way,  and  it  therefore  becomes  an  object 
to  the  farmer  to  distil  them.  The  process  is  worked  thus : 
— The  apples,  after  being  assorted,  so  as  to  work  the 
ripest  first,  are  then  ground,  either  in  the  common  way, 
or  with  a  mill  constructed  similar  to  the  tanner's  bark-mill; 
after  which  they  are  pressed  in  a  large,  powerful  screw- 
press  as  long  as  any  juice  can  be  obtained. 

The  cider  is  then  put  into  large  cisterns  or  vats  pre- 
pared for  the  purpose,  where  it  undergoes  a  fermentation, 
and  is  fit  for  the  still  in  from  six  to  twelve  days,  according 
to  the  weather.  Some  distillers  preserve  the  pomace  of  the 
pressing,  put  it  into  casks,  and  cover  it  with  water,  until 


136  THE   COMPLETE   PRACTICAL   DISTILLER. 

it  undergoes  a  fermentation,  when  it  is  again  pressed  out, 
and  the  cider  distilled.  This,  however,  requires  so  much 
work  and  so  many  casks,  that  in  a  busy  season  it  is 
scarcely  worth  attending  to ;  but  when  fruit  is  scarce,  it 
may  be  done. 

Many  persons  are  in  the  habit  of  grinding  the  apples, 
and  then  throwing  them  into  casks,  where  they  undergo 
a  fermentation,  after  which  the  whole  mass  is  committed 
to  the  still.  Though  a  greater  quantity  is  said  to  be  ob- 
tained in  this  way  than  any  other,  it  is  a  bad  plan,  as  the 
brandy  is  certain  to  possess  that  peculiar  empyreumatic 
taste  which  renders  it  very  unpalatable.  The  operation 
is  also  more  tedious,  and,  upon  the  whole,  the  least  pro- 
fitable. 

To  judge  of  the  progress  of  fermentation,  run  a  stick 
down  in  the  centre  of  the  cask ;  if,  upon  drawing  it  out, 
it  is  accompanied  with  a  bubbling,  hissing  noise,  the  fer- 
mentation is  not  over ;  but  if  no  such  noise  is  observable, 
it  is  then  fit  for  the  still.  To  those  who  are  desirous  of 
following  this  plan,  it  is  advised,  as  the  best  method  of 
avoiding  an  empyreuma,  that  the  still  be  one-third  filled 
with  water,  which  must  be  made  to  boil  before  putting  in 
the  pomace.  The  spirit  made  from  cider  is  in  every  re- 
spect  better  than  that  made  from  pomace. 

PEACH  BRANDY 

Peaches  grow  in  great  abundance  in  nearly  every  par* 
of  the  United  States,  but  more  abundantly  and  of  a  better 
quality  in  the  Southern  States.  The  flavour  of  peaches 
is  equal,  if  not  superior,  to  that  of  any  fruit  in  the  world. 


PEACH   BRANDY.  137 

Upon  distillation  they  yield  a  spirit  remarkably  fine  and 
agreeable,  which  is  made  use  of  very  much  in  the  mixing 
of  liquors.  The  methods  of  treating  peaches  and  apples 
are  similar.  By  some,  the  fruit  is  thrown  into  a  large 
trough,  where  it  is  pounded  with  large  pestles  until  com- 
pletely mashed ;  it  is  then  pressed  out ;  and  a  hogshead 
of  pure  juice,  obtained  in  this  way,  will  yield  from  10  to 
12  gallons  of  the  best  brandy.  As  the  pomace  cannot  be 
completely  pressed,  it  is  thrown  into  casks,  diluted  with 
water,  and,  after  sufficient  fermentation,  again  pressed, 
and  immediately  distilled. 

Another  method,  and  the  best,  where  a  large  quantity 
of  peaches  are  distilled,  is  to  grind  them  in  a  suitable 
mill,  which,  by  mashing  the  stone  and  kernel,  is  said  to 
impart  an  agreeable  bitter  to  the  spirit.  In  this  state  it 
is  fermented,  and,  with  the  addition  of  a  small  quantity 
of  water,  committed  to  the  still.  Others  press  it  after 
the  manner  of  pressing  apples,  which  is  far  preferable  to 
all  other  modes. 


OF  THE  PREPARATION  AND  DISTILLATION 
OF  RUM. 

IT  is  necessary  to  remark,  in  the  beginning,  that  in 
the  still-house,  as  well  as  the  boiling-house,  the  greatest 
Cleanliness  is  requisite.  The  vats,  at  the  beginning  of 
the  crop,  ought  to  be  well  washed  out,  with  both  warm 
and  cold  water,  to  divest  them  of  any  sour  stuff  which 
may  have  accumulated  or  adhered  to  their  bottoms  and 
12* 


138  THE   COMPLETE    PRACTICAL   DISTILLER. 

sides  since  they  were  last  in  use;  and  if  every  vat,  just 
before  the  first  setting,  or  mixing  the  liquor  in  it,  were  to 
be  rinsed  with  a  little  rum,  the  distiller  would  be  well 
repaid  for  this  small  outlay  and  trouble.  In  sitting  the 
first  round  of  liquor,  a  greater  proportion  of  skimming 
from  the  sugar-pans  must  be  used  than  will  afterward 
be  necessary,  as  the  distiller  has  no  good  lees,  and  very 
little  molasses,  to  add  to  the  mass;  and,  besides,  the 
skimmings  at  this  time  are  not  so  rich  as  they  will  be 
some  time  hence — in  March,  April,  or  May,  which  are 
thought  the  best  yielding  months. 

The  following  proportions  will  succeed  well  in  the  be- 
ginning : — For  every  100  gallons  your  vat  contains,  put 
45  gallons  of  skimmings,  and  5  gallons  of  molasses  to  50 
gallons  of  water.  When  you  have  got  good  lees,  or  re- 
turns, as  they  are  often  called,  mix  equal  quantities  of 
skimmings,  lees,  and  water,  and  for  every  100  gallons 
add  10  gallons  of  molasses.  When  the  mill  is  going, 
and  therefore  you  have  no  skimmings,  mix  equal  parts  of 
lees  and  water,  and  for  every  100  gallons  add  20  gallons 
of  molasses.  -From  liquor  set  in  these  proportions  the 
distiller  may  expect  to  obtain  from  10  to  15  per  cent,  of 
proof-rum,  and  twice  as  much  low  wines. 

But  the  quantity  of  spirit  will  depend  greatly  on  the 
quality  of  the  ingredients,  and  in  some  measure  on  the 
weather;  therefore,  an  intelligent  distiller  will  vary  his 
proportions  accordingly.  Rum  differs  from  what  is  sim- 
ply called  sugar-spirit,  as  it  contains  more  of  the  natural 
flavour  or  essential  oil  of  the  sugar-cane ;  a  great  deal  of 
raw  juice,  and  even  parts  of  the  cane  itself,  being  often 
fermented  in  the  liquor  or  solution  of  which  the  rum  ia 


DISTILLATION    OF   RUM.  139 

prepared.  For  this  reason  it  is  generally  thought  that 
the  rum  derives  its  flavour  from  the  cane  itself.  Some, 
indeed,  are  of  opinion  that  the  oily  flavour  of  the  rum 
proceeds  from  the  large  quantity  of  fat  used  in  boiling 
the  sugar.  This  fat,  of  course,  will  give  a  rancid  flavour 
to  the  spirit  in  distillations  of  the  sugar-liquors,  or  wash, 
from  the  refining  sugar-houses;  but  this  is  nothing  like 
the  flavour  of  rum. 

Great  quantities  of  rum  are  made  at  Jamaica,  and 
other  places  in  or  near  the  same  latitude ;  the  method  of 
making  it  is  this  : — When  a  sufficient  stock  of  materials  is 
got  together,  they  add  water  to  them,  and  ferment  them 
in  the  common  way,  though  the  fermentation  is  always 
carried  on  very  slowly  at  first,  because,  at  the  beginning 
of  the  season  for  making  rum  in  the  islands,  they  want 
yeast  to  make  it  work ;  but  after  this  they,  by  degrees, 
procure  a  sufficient  quantity  of  the  ferment,  which  rises 
up  as  a  head  to  the  liquor  in  the  operation ;  and  thus  they 
are  able  afterward  to  ferment  and  make  their  rum  with  a 
great  deal  of  expedition,  and  in  very  large  quantities. 
When  the  wash  is  fully  fermented,  or  to  a  due  degree  of 
acidity,  the  distillation  is  carried  on  in  the  common  way, 
and  the  spirit  is  made  up  proof,  though  sometimes  it  is 
reduced  to  a  much  greater  degree  of  strength,  nearly  ap- 
proaching to  that  of  alcohol,  or  spirits  of  wine ;  and  it  is 
then  called  "  double-distilled"  rum. 

There  can  be  no  doubt  that  it  would  be  easy  to  rectify 
the  spirit,  and  bring  it  to  a  much  greater  degree  of  purity 
than  it  is  usual  to  find  it,  if  it  did  not  bring  over  in  the 
distillation  so  large  a  quantity  of  the  gross  oil,  which  is 
often  so  disagreeable  that  the  rum  must  be  suffered  to  lie 


140  THE    COMPLETE   PRACTICAL   DISTILLER. 

by  a  long  time  to  mellow  before  it  can  be  used;  whereas. 
if  well  rectified,  its  flavour  would  be  much  less  rancid,  and 
consequently  much  more  agreeable  to  the  palate. 

It  has  been  ascertained  that  the  best  state  to  keep  rum, 
both  for  exportation  and  other  uses,  is  doubtless  in  that 
of  alcohol,  or  rectified  spirits.  In  this  manner  it  would 
be  contained  in  half  the  bulk  it  usually  is,  and  might  be 
let  down  to  the  common  proof  strength  with  water,  when 
necessary. 


PROCESS  MADE  USE  OF  IN  GREAT  BRITAIN 
AND  IRELAND  FOR  FERMENTING  AND  DIS- 
TILLING MOLASSES. 

THIS  process  will  be  found  well  adapted  to  the  use  of 
those  of  our  citizens  who  are  not  living  in  the  sugar-grow- 
ing regions.  It  is  conducted  as  follows  : — They  set  the 
backs  in  the  former  (Great  Britain)  by  adding  2  gallons 
of  water  and  1  of  molasses;  to  which  (in  both  places) 
tney  add  about  1  gallon  of  barm  or  yeast  to  200,  and 
sometimes  300,  of  molasses  so  mixed.  These  they  blend, 
with  a  large  birch-broom,  uniformly  together;  this  they 
call  setting. 

This  must  be  attended  to  once  or  twice  a  day,  and  the 
head  stirred  in  or  more  barm  added  occasionally ;  or  the 
air  partially  excluded  to  keep  it  warm,  if  it  works  slow, 
and  admitted  fully,  if  it  works  fast.  In  three  or  four  days 
the  backs  must  be  raised,  by  adding  (in  Great  Britain)  2 


DISTILLING    MOLASSES.  Ml 

gallons  of  water  more  to  each  gallon  of  molasses  set ;  and 
in  Ireland  the  same  j  consequently,  they  work  their  wash 
one-fifth  stronger  in  Great  Britain  than  in  Ireland :  and 
when  they  wish  to  evade  the  duty  of  excise,  they  work 
their  wash  still  stronger,  but  this  materially  hurts  the 
quality  of  the  produce. 

In  the  winter  time,  the  water  added  to  the  backs  should 
be  heated  to  a  degree  below  blood  warm,  that  the  backs 
are  raised  with,  which  may  be  done  by  heating  some 
water  scalding  hot,  not  boiling  it,  in  one  of  the  stills,  and 
drawing  as  much  in  the  filling-can  as  will  heat  the  re- 
mainder of  the  cold  water  to  the  degree  wanted.  When 
the  intended  portion  of  water  is  added  to  each  back,  the 
same  proportion  of  barm  is  to  be  added  as  at  setting,  and 
all  blended  together  with  the  broom;  this  is  termed 
raising. 

The  same,  or  rather  more,  attention  must  be  paid  after 
setting,  and  barm  added,  if  necessary.  The  third  stage 
of  fermentation  is  cutting,  which  is  performed  four,  five, 
or  even  six  days  after  raising,  but  is  seldom  deferred  so 
long.  It  is  done  by  adding  about  1  ounce  of  jalap-root, 
in  fine  powder,  to  every  800  or  1000  weight  of  molasses 
in  summer,  and  half  as  much  more  to  the  same  quantities 
in  winter,  with  the  same  proportion  of  barm,  or  yeast,  as 
at  setting  and  raising,  which  must  be  blended  together 
with  the  yeast.  This  is  called  cutting  the  backs,  which, 
indeed,  it  very  effectually  does — cutting  down  the  head  or 
crest  of  the  flowers  or  barm  which  the  intestine  motion  of 
the  fermentation  threw  up,  and  communicating  a  very  ef- 
fectual ferment-essence  through  the  whole  fluid  mass,  very 
distinguishable  at  the  top  of  the  fluid  to  the  sight,  and 


142  THE    COMPLETE    PRACTICAL   DISTILLER. 

also  to  the  ear ;  the  hissing  of  which  can  now  be  distinctly 
heard  by  those  who  are  near. 

As  this  tumultuous  motion  and  hissing  noise  lessens, 
the  operation  draws  to  a  close  :  and  when  they  can  be  no 
longer  distinguished,  which  is  generally  in  three  or  four 
days  after  cutting,  the  fermentation  is  over,  and  the  fer- 
mented wash  is  to  be  emptied  into  the  still,  and  the  backs 
set  anew,  as  before  directed.  This  fermented  wash, 
distilled  as  long  as  a  glass  of  it,  thrown  upon  the  still- 
head,  will  burn  or  take  fire  from  a  lighted  paper  or  candle, 
is  called  low  wines,  or  spirits  of  the  first  extraction.  These 
low  wines  are  kept  for  three  distillations,  which  quantity 
generally  fills  the  still,  which  is  called  doubling,  or  second 
extraction,  and  are  drawn  off  as  directed  previously. 

This  spirit,  lowered  with  water  to  the  hydrometer  stand- 
ard, is  called  proof-spirit.  After  the  setting  of  the  backs, 
if  an  addition  of  barm  does  not  bring  on  a  sensible  fer- 
mentation through  the  whole,  a  five-gallon  can  of  warm 
spent-wash,  added  to  every  200  gallons  of  the  fermenting- 
wash,  will  in  general  bring  on  the  desired  degree  of  fer- 
mentation; if  not,  about  half  the  quantity  of  jalap  usually 
used  in  cutting  the  backs  must  be  added  now,  and  the 
other  half  at  cutting  the  backs.  In  winter,  particularly 
in  frosty  weather,  the  part  of  the  still-house  where  the 
fermentation  is  going  on  must  be  heated  to  the  tempera- 
ture of  temperate  on  the  thermometer,  which  will  much 
facilitate  the  process.  This  may  be  done  by  the  heat  of 
the  stills  at  work  in  winter ;  and  the  excess  of  heat  from 
them  in  summer  may  be  counterbalanced  by  windows  con- 
trived to  draw  a  current  of  air  across  the  still-house. 


FLAVOURING  AND   COLOURING   OF   SPIRITS.        113 


RAISIN  SPIRITS. 

FROM  raisins  is  extracted  a  spirit,  after  proper  fer- 
mentation, bearing  this  name.  In  order  to  extract  this 
spirit,  the  raisins  must  be  infused  in  a  proper  quantity  of 
water  and  fermented.  When  the  fermentation  is  com- 
pleted, the  whole  is  to  be  thrown  into  the  still,  and  spirits 
extracted  by  a  strong  fire.  The  reason  why  a  strong  fire  is 
here  directed  is,  because  by  that  means  a  greater  quantity 
of  the  essential  oil  will  come  over  the  helm  with  the  spi- 
rit, which  will  render  it  much  fitter  for  the  distiller's  pur- 
pose; for  this  spirit  is  generally  used  to  mix  with  common 
inalt  goods ;  and  it  is  surprising  how  far  it  will  go  in  this 
respect,  10  gallons  of  it  being  often  sufficient  to  give  a 
determining  flavour  and  agreeable  vinosity  to  a  whole 
piece  of  malt  spirit. 


FLAVOURING  AND   COLOURING   OF   SPIRITS 

THE  sweet  spirits  of  nitre,  either  strong  or  dulcified,  is 
the  substance  generally  used  by  distillers  for  the  flavour- 
ing of  spirits,  to  deprive  them  of  their  lixivkms  taste 
after  rectification.  As  regards  the  colouring  of  spirits, 
that  of  French  brandy  has  been  held  up  as  the  acme  of 
perfection.  The  extract  ot  oak  has  been  proposed;  but 
after  all,  the  most  practical  means  found  by  experience  is 
the  use  of  common  treacle  and  burnt  sugar,  though  it  has 


144  THE   COMPLETE   PRACTICAL   DISTILLER. 

been  said  that  neither  of  these  will  succeed  when  put  to 
the  test  of  the  vitriolic  solution. 

A  quantity  of  oak-bark  shavings,  deposited  for  some 
time  in  spirits  of  wine,  will  form  a  dilute  tincture  of  oak; 
this  may  be  added  to  colour  spirits,  instead  of  burnt  sugar. 
1  pint  of  parched  or  burnt  wheat  will  give  an  agreeable 
colour  to  1  barrel  of  whisky,  and  will  improve  the 
flavour. 


PROCESS  FOR  MAKING  RUM  SHRUB. 

To  effect  this,  take  65  or  70  gallons  of  rum,  from  7  tc 
8  gallons  of  lemon-juice,  6  or  7  gallons  of  orange-juice, 
(both  fresh  expressed  from  the  fruit,)  orange-wine  30 
gallons,  2  pounds  of  the  rind  of  fresh  lemon-peel,  and  1 
pound  of  the  rind  of  fresh  orange-peel,  (both  pared  off  as 
thin  as  possible,  and  previously  steeped  for  a  few  days  in 
the  rum,)  and  100  pounds  of  loaf-sugar.  Fill  up  the 
cask,  of  120  or  130  gallons,  with  pure  spring- water ; 
rouse  them  well  together.  If  not  sweet  enough,  sweeten 
to  suit  you;  if  too  sweet,  add  more  lemon-juice. 

Dissolve  your  sugar  in  part  of  the  water  used  for  mak- 
ing up  your  shrub ;  let  it  stand  till  fine,  set  up  on  end, 
with  a  cock  near  the  bottom. 


ELDER  JUICE.  145 


PROCESS  FOR  MAKING  BRANDY  SHRUB. 

THIS  is  done  in  the  following  way : — Take  from  75  to 
80  gallons  of  brandy,  8  or  10  gallons  of  lemon-juice,  8 
gallons  of  orange-juice,  4  pounds  of  thin  rind  of  fresh 
lemon-peel,  and  2  pounds  of  orange-peel,  fresh,  (both 
pared  as  thin  as  may  be,)  and  add  them  to  the  brandy 
the  first  thing;  with  4  ounces  of  terra-japonica,  1  hundred- 
weight of  loaf-sugar  or  clayed  sugar,  dissolved  in  part  of 
the  water  used  for  making  up,  added  with  the  above  in- 
gredients to  the  brandy,  &c.  Fill  up  with  good  clear 
water,  set  the  cask  on  end,  with  a  cock  near  the  bottom, 
and  let  it  stand  till  fine. 

Shrub  may  be  made  in  a  similar  manner  with  whisky, 
apple  brandy,  peach  brandy,  &e.,  with  similar  ingredients 
in  the  before-mentioned  proportions.  The  quantity  can 
be  increased  or  reduced  to  suit  the  operator,  by  duly  pro- 
portioning the  ingredients  to  the  quantity  of  spirits  em- 
ployed. 


ELDER  JUICE. 

To  make  this  article,  you  must  let  your  berries  be 
fully  ripe,  and  all  the  stalks  (which  are  numerous)  be 
clean  picked  from  them.  Then,  if  you  have  a  press  for 
drawing  all  the  juice  from  them,  have  ready  four  hair- 
cloths somewhat  broader  than  the  press,  and  put  one 
13 


146  THE    COMPLETE   PRACTICAL   DISTILLER.- 

layer  above  another,  having  a  hair-cloth  between  every 
layer,  which  must  be  laid  very  thin  and  pressed,  first  a 
little,  then  more,  till  your  press  be  drawn  as  close  as  you 
can  get  it ;  then  take  out  the  berries,  and  press  all  you 
have  in  like  manner.  Then  take  the  pressed  berries,  and 
break  out  all  the  lumps ;  put  them  into  an  open  vessel, 
and  put  on  them  as  much  liquid  as  will  just  cover  them 
Let  them  infuse  so  for  seven  or  eight  days ;  then  press  it 
out,  and  either  add  to  it  the  rest,  or  keep  it  separately  for 
present  use,  and  put  your  best  juice  into  a  cask  proper  for 
it  to  be  kept  in ;  and  put  1  gallon  of  malt  spirits,  not  rec- 
tified, to  every  20  gallons  of  elder  juice,  which  will  effec- 
tually preserve  it  from  becoming  sour  for  two  or  three 
years. 


METHOD  OF  MAKING  CHEERY  BRANDY. 

THERE  are  several  ways  of  making  this  liquor,  which 
is  in  great  demand.  Some  press  out  the  juice  of  the 
cherries,  and  having  dulcified  it  with  sugar,  add  as  much 
spirit  to  it  as  the  goods  will  bear,  or  the  price  it  is  in- 
tended to  be  sold  for.  But  the  common  method  is  to 
put  the  cherries,  clean  picked,  into  a  cask  with  a  proper 
quantity  of  proof-spirit;  and  after  standing  about  eighteen 
days,  the  goods  are  drawn  off  into  another  cask  for  sale, 
and  two-thirds  of  the  first  quantity  of  spirits  poured  into 
the  cask  upon  the  cherries.  This  is  to  stand  one  month, 
to  extract  the  whole  virtue  from  the  cherries ;  after  which 


EAU   DE   LUCE.  147 

it  is  drawn  off  as  before,  and  the  cherries  pressed,  to  take 
out  the  spirit  they  had  absorbed. 

The  proportion  of  cherries  and  spirit  is  not  very  nicely 
observed;  the  general  rule  is  that  the  cask  be  half-filled 
with  cherries,  and  then  fill  up  with  proof-spirits. 

Some  add  to  every  20  gallons  of  spirit  half  an  ounce  of 
cinnamon,  1  ounce  of  cloves,  and  about  3  pounds  of  sugar, 
by  which  the  flavour  of  the  goods  is  considerably  increased. 
But,  in  order  to  save  expenses,  not  only  the  spices  and 
sugar  are  generally  omitted,  but  also  a  great  part  of 
the  cherries,  and  the  deficiency  supplied  by  the  juice  of 
elder-berries.  Your  own  reason,  therefore,  and  your 
taste,  or  the  price  you  intend  to  ask  for  it,  must  direct 
you  in  the  selection  of  your  ingredients. 

By  the  same  method  you  can  make  raspberry  brandy  • 
should  the  colour  of  the  article  not  be  so  deep  as  you 
wish,  it  can  be  made  more  so  by  the  addition  of  a  little 
cherry  brandy,  elder  juice,  or  other  colouring  substance, 
such  as  logwood,  &c. 


EAU  DE  LUCE. 

THE  process  for  making  this  is  simple  and  easy  of 
execution.  Take  of  the  oil  of  amber  1  ounce,  of  highly- 
rectified  spirits  of  wine  4  pounds ;  put  them  into  a  bottle, 
and  let  them  remain  there  five  days,  shaking  the  bottle 
occasionally  during  the  time,  by  which  means  the  spirit 
will  be  strongly  impregnated  with  the  oil.  Then  put  into 


148  THE    COMPLETE   PRACTICAL   DISTILLER. 

this  impregnated  spirit  4  ounces  of  choice  amber,  finely 
powdered,  and  let  it  digest  three  days  ;  thus  you  have  a 
very  rich  tincture  of  amber.  The  tincture  being  thus 
made,  take  of  the  strongest  spirits  of  sal-ammoniac  16 
pounds,  and  add  to  the  foregoing  tincture,  together  with 
8  pounds  of  highly  rectified  spirits  of  wine.  You  will 
thus  obtain  the  celebrated  " Eau  de  Luce"  which  is  so 
much  in  use  in  all  cases  of  fainting,  lowness  of  spirits, 
giddiness,  headache,  &c. 


IRISH  USQUEBAUGH. 

THIS  is  a  very  celebrated  cordial,  the  basis  of  which  is 
saffron.  Take  of  nutmegs,  cloves,  and  cinnamon,  of  each 
2  ounces;  of  the  seeds  of  anise,  caraway,  and  coriander, 
each  4  ounces;  liquorice-root,  sliced,  half  a  pound.  Bruise 
the  seeds  and  spices,  and  put  them,  together  with  the 
liquorice,  into  the  still,  with  11  gallons  of  proof-spirit  and 
2  gallons  of  water ;  distil  with  a  pretty  brisk  fire  till  the 
feints  begin  to  rise.  But  as  soon  as  your  still  begins  to 
work,  fasten  to  the  nose  of  the  worm  2  ounces  of  English 
saffron,  tied  up  in  a  cloth,  that  the  liquor  may  run  through 
it  and  extract  all  its  tincture ;  and  in  order  to  do  this, 
you  should  often  press  the  saffron  with  your  fingers. 
When  the  operation  is  finished,  dulcify  the  spirits  with 
fine  sugar. 

This  may  be  prepared  without  distillation  in  the  fol- 
lowing manner  : — Take  of  raisins,  stoned,  5  po  nds ;  figs, 


IMPERIAL   RATAFIA.  149 

sliced,  Ij  pound;  cinnamon,  half  a  pound;  nutmegs,  3 
ounces;  cloves  and  mace,  of  each  1£  ounce;  liquorice, 
2  pounds ;  saffron,  4  ounces.  Bruise  the  spices,  slice  the 
liquorice,  and  pull  the  saffron  in  pieces ;  digest  these  in- 
gredients  eight  days  in  10  gallons  of  proof-spirit,  in  a 
vessel  close  stopped.  Then  filter  the  liquor,  and  add  tc 
it  2  gallons  of  canary  wine  and  half  an  ounce  of  the  tinc- 
ture of  verdigris. 


•  PROCESS  OF  MAKING  NECTAR. 

THIS  may  be  made  with  15  gallons  of  the  "  imperial 
ratafia,"  a  quarter  of  an  ounce  of  cassia  oil,  and  an  equal 
quantity  of  the  oil  of  caraway  seeds,  dissolved  in  half  a 
pint  of  spirits  of  wine,  and  made  up  with  orange  wine,  so 
as  to  fill  up  the  cask.  This  process  is  for  making  20 
gallons.  Sweeten,  if  wanted,  by  adding  a  small  lump  of 
sugar  in  the  glass. 


IMPERIAL  RATAFIA. 

TAKE  three-quarters  of  a  pound  of  the  kernels  of 
peaches,  nectarines,  and  apricots,  bruised;  3  pounds  of 
bitter  almonds,  bruised ;  half  a  gallon  of  rectified  spirits 
of  wine,  in  which  dissolve  half  an  ounce  of  compound  es- 
sence of  ambergris ;  12  gallons  of  pure  molasses  spirit, 

13* 


150  THE   COMPLETE   PRACTICAL   DISTILLER. 

and  as  many  gallons  of  rose-water  as  will  make  up  the 
ratafia  to  20  gallons.  Steep  the  kernels  and  almonds  for 
ten  days ;  then  draw  off  for  use. 

This  quantity  will  take  10  pounds  of  loaf-sugar  to 
sweeten  it ;  but  as  some  may  not  like  j  I  so,  it  had  better 
be  sweetened  by  a  few  gallons  at  a  tim  J,  as  it  is  wanted. 


METHOD  OF  MAKING  LOY^  GE  CORDIAL. 

THIS  cordial,  which  has  been  in  use  for  a  long  time, 
can  be  made  thus : — Take  of  the  fresh  roots  of  lovage, 
valerian,  celery,  and  sweet-fennel,  each  4  ounces;  of  es- 
sential oil  of  caraway  and  savin,  each  1  ounce ;  spirits  of 
wine,  1  pint;  12  gallons  of  proof-spirits;  loaf-sugar,  12 
pounds.  Steep  the  roots  and  seed  in  the  spirits  fourteen 
days.  Dissolve  the  oils  in  the  spirits  of  wine,  and  add 
them  to  the  undulcified  spirit  cordial  drawn  off  from  the 
other  ingredients;  dissolve  the  sugar  in  the  water  for 
making  up ;  fine,  if  necessary,  with  aluin. 


PROCESS  OF  MAKING  CITRON  CORDIAL. 

TAKE  of  Smyrna  figs,  14  pounds ;  spirits,  12  gallons. 
Infuse  for  one  week ;  draw  off,  and  add  to  the  clear  spi- 
rituous infusion  essence  of  orange  and  lemon,  each  1 


FRENCH    NOYAU.  151 

ounce,  dissolved  in  a  pint  of  spirits  of  wine;  half  a  pound 
of  dried  lemon,  and  4  ounces  of  orange-peel;  6  or  7 
pounds  of  loaf-sugar.  Make  up,  as  before,  with  clean, 
nice  water. 


CINNAMON  CORDIAL 

THIS  very  agreeable  compound  is  useful  in  families, 
being  often  sufficient  to  arrest  sickness  at  the  stomach, 
&c.  &c.  "  It  is  thus  made  : — Take  1  drachm  of  oil  of  cas- 
sia, dissolved  with  sugar  and  spirits  of  wine;  1J  gallon 
of  spirits;  cardamom-seed,  husked,  1  ounce;  orange  and 
lemon-peel,  dried,  of  each  1  ounce.  Fine  with  half  a 
pint  of  alum-water ;  sweeten  to  your  taste  with  loaf-sugar, 
not  exceeding  2  pounds,  and  make  up  2  gallons  measure 
with  the  water  you  dissolve  the  sugar  in.  This  cordial 
can  be  coloured,  if  desired,  with  burnt-sugar. 


FRENCH  NOYAU. 

TAKE  of  fine  French  brandy  1}  gallon;  6  ounces  of 
the  best  fresh  prunes;  2  ounces  of  celery;  3  ounces  of 
the  kernels  of  apricots,  nectarines,  and  peaches,  and  1 
ounce  of  bitter  almonds,  all  gently  bruised ;  essence  of 
orange-peel  and  lemon-peel,  of  each  half  a  drachm,  dis- 
solved in  spirits  of  wine ;  half  a  pound  of  loaf-sugar.  Let 


152  THE    COMPLETE   PRACTICAL   DISTILLER. 

the  whole  stand  fourteen  days ;  then  draw  off,  and  add  to 
the  clear  noyau  as  much  rose-water  as  will  make  it  up  to 
2  gallons,  which  will  be  near  half  a  gallon. 


PEPPERMINT  CORDIAL. 

As  this  is  easily  and  cheaply  made,  every  family  should 
make  it  for  their  own  consumption.  Take  of  rectified  spi- 
rits 13  gallons;  12  pounds  of  loaf-sugar ;  1  pint  of  spirits 
of  wine;  15  pennyweights  (troy)  of  oil  of  peppermint; 
water,  as  much  as  will  fill  up  the  cask,  (20  gallons ;) 
which  should  be  set  up  on  end  after  the  whole  has  been 
well  roused,  and  a  cock  for  drawing  off  placed  in  it. 


PROCESS  OF  MAKING  ANISEED  CORDIAL, 

TAKE  of  spirits  14  gallons ;  spirits  of  wine,  1  pint ; 
from  6  to  8  pounds  of  loaf-sugar ;  1 J  ounce  of  oil  of  ani- 
seed; 2  ounces  of  finely  powdered  alum.  Dissolve  the 
sugar  in  one  part  of  the  water  used  for  making  up,  and 
the  alum  in  the  remainder,  and  proceed  as  directed  in  the 
making  up  of  peppermint  cordial.  Aniseed  cordial  does 
not  bear  to  be  reduced  below  one  in  five,  as  part  of  the 
oil  will  separate  when  too  much  lowered,  and  render  the 
goods  quite  unsightly  indeed. 


FRENCH  VINEGAR.  153 


METHOD  OF  MAKING  CARAWAY  CORDIAL. 

THIS  is  done  by  taking  of  oil  of  caraway  1  ounce ;  oil 
of  cassia,  20  drops;  essence  of  orange-peel,  5  drops,  and 
the  same  quantity  of  essence  of  lemon;  13  gallons  of 
spirit;  8  pounds  of  loaf-sugar.  Make  it  up  and  fine  down 
as  directed  for  aniseed  cordial. 


FRENCH  VINEGAR. 

WINE  which  is  detained  for  this  purpose  is  mixed  in  a 
large  tun  with  a  quantity  of  wine-lees,  and  the  whole 
being  transferred  into  cloth  sacks  placed  within  a  large 
iron-bound  vat,  the  liquid  matter  is  extended  through  the 
sacks  by  superincumbent  pressure.  What  passes  through 
is  put  into  large  casks  set  upright,  having  a  small  aper- 
ture at  their  tops.  In  these  it  is  exposed  to  the  heat  of 
the  sun  in  summer,  or  to  that  of  a  stove  in  winter. 

Fermentation  comes  on  in  a  few  days.  If  the  heat 
should  then  rise  too  high,  it  is  lowered  by  cool  air  and 
the  addition  of  fresh  wine.  The  art  of  making  good 
wine-vinegar  consists  in  the  skilful  regulation  of  the  fer- 
mentative temperature.  In  summer,  the  process  is  gene- 
rally completed  in  a  fortnight ;  in  winter,  double  the  time 
is  requisite.  The  vinegar  is  then  run  off  into  barrels  con- 
taining several  chips  of  birch-wood.  It  is  clarified  in 
about  two  weeks ;  and,  to  be  fit  for  the  market,  must  be 
kept  in  close  casks. 


154  THE   COMPLETE   PRACTICAL   DISTILLER. 


MODE  OF  MAKING  ENGLISH  VINEGAR 

THIS  is  generally  made  from  malt.  By  mashing  with 
water,  100  gallons  of  wort  are  extracted,  in  less  than  two 
hours,  from  1  bushel  of  malt.  When  the  liquor  has  fallen 
to  the  temperature  of  75°  Fahr.,  4  gallons  of  the  yeast  of 
beer  are  added.  After  thirty-six  hours  it  is  racked  off 
into  casks,  which  are  laid  on  their  sides,  and  exposed, 
with  their  bung-holes  loosely  covered,  to  the  sun  in  sum- 
mer, but  in  winter  they  are  arranged  in  a  stove-room. 

In  three  months  this  vinegar  is  ready  for  the  manufac- 
ture of  the  sugar  of  lead.  To  make  vinegar  for  domestic 
use,  however,  the  process  is  somewhat  different.  The 
above  liquor  is  racked  off  into  casks  placed  upright,  hav- 
ing a  false  cover,  pierced  with  holes,  fixed  at  about  a  foot 
from  their  bottom.  On  this  a  considerable  quantity  of 
rope,  or  the  refuse  from  the  makers  of  British  wine,  or, 
otherwise,  a  quantity  of  low-priced  raisins,  is  laid.  The 
liquor  is  turned  into  another  barrel  every  twenty-four 
hours,  in  which  time  it  has  begun  to  grow  warm.  Some- 
times, indeed,  the  vinegar  is  fully  fermented  as  above, 
without  the  rope,  which  is  added  at  the  end  to  communi- 
cate the  flavour.  Good  vinegar  can  be  made  from  a  weak 
syrup  of  18  ounces  of  sugar  to  every  gallon  of  water; 
yeast  and  rye  are  to  be  used  as  above  described.  Vine- 
gar obtained  by  the  preceding  methods  has  more  or  less 
of  a  brown  colour,  and  a  peculiar  but  rather  grateful 


DISTILLATION   OF   SIMPLE   WATERS.  155 


SOME    GENERAL   DIRECTIONS    FOR   THE 
DISTILLATION  OF  SIMPLE  WATERS. 

IT  must  constantly  be  borne  in  mind  that  plants  and 
the  parts  which  are  to  be  used  ought  to  be  fresh  gathered. 
Where  they  are  directed  fresh,  such  only  must  be  employ- 
ed ;  but  some  are  allowed  to  be  used  dry,  as  in  this  state 
they  may  easily  be  procured  at  all  times  of  the  year, 
though  more  elegant  waters  might  be  obtained  from  them 
while  quite  green.  Having  bruised  the  substances  a 
little,  pour  thereon  thrice  their  quantity  of  spring-water. 
The  quantity,  however,  may  be  diminished  or  added  to, 
according  as  the  plants  may  be  more  or  less  juicy  than 
ordinary.  When  fresh  and  juicy  herbs  are  to  be  distilled, 
thrice  their  weight  of  water  will  be  quite  sufficient,  but 
dry  ones  require  a  much  greater  quantity.  In  general, 
there  should  be  so  much  water  that,  after  all  intended  to 
be  distilled  has  come  over,  there  may  be  liquor  enough 
left  to  prevent  the  matter  from  burning  to  the  still. 
Formerly,  some  vegetables  were  slightly  fermented  with 
the  ordinary  yeast  previous  to  distillation.  Should  any 
drops  of  oil  swim  on  the  surface  of  the  water,  they  are 
carefully  skimmed  off.  That  the  waters  may  be  kept  the 
better,  about  one-twentieth  part  of  their  weight  of  proof- 
spirit  may  be  added  to  each  after  they  are  distilled. 

Such  is  a  short  but  accurate  and  complete  sketch  of 
the  distillation  of  simple  waters. 


106  THE   COMPLETE   PRACTICAL   DISTILLER. 


OF  THE  STILLS  USED  FOR  SIMPLE  WATERS. 

There  are  not  a  great  many  instruments  used  for  this 
purpose;  those  chiefly  in  use  are  of  two  kinds — com- 
monly called  the  hot  still,  or  alembic,  and  the  cold  still 
The  waters  drawn  from  plants  by  the  cold  still  are  much 
more  fragrant,  and  more  fully  impregnated  with  their 
virtues,  than  those  drawn  by  the  hot  still,  or  alembic. 
The  method  is  this :— A  pewter  body  is  suspended  in  the 
body  of  the  alembic,  and  the  head  of  the  still  fitted  to  the 
pewter  body ;  into  this  body  the  ingredients  to  be  dis- 
tilled are  put,  the  alembic  filled  with -water,  and  the  still- 
head  luted  to  the  worm  of  the  refrigerator.  The  same 
object  would  be  fulfilled  by  putting  the  ingredients  into  a 
glass  alembic,  and  placing  it  in  a  bath  heat,  or  balneum 
maride.  The  cold  still  is  much  the  best  adapted  to  draw 
off  the  virtues  of  simples  which  are  valued  for  their  fine 
flavour  when  green,  which  is  subject  to  be  lost  in  drying; 
for  when  you  want  to  extract  from  plants  a  spirit  so  light 
and  volatile  as  not  to  subsist  in  open  air  any  longer  than 
while  the  plant  continues  in  its  growth,  it  is  certainly  the 
best  method  to  remove  the  plant  from  its  native  soil  into 
some  proper  instrument,  where,  as  it  dies,  these  volatile 
parts  can  be  collected  and  preserved. 

Such  an  instrument  is  what  is  called  the  cold  still, 
where  the  drying  of  the  plant  or  flower  is  only  forwarded 
by  a  moderate  warmth,  and  all  that  rises  is  collected  and 
preserved.  As  the  method  of  performing  the  operation 
by  the  cold  still  is  the  very  same,  whatever  plant  or 
flower  is  used,  the  following  instance  of  procuring  a  water 


DISTILLATION   OF   SIMPLE   WATERS.  157 

from  rosemary  will  be  sufficient  to  instruct  the  young 
practitioner  in  the  manner  of  conducting  the  process  in 
all  cases  whatever : — Take  of  rosemary,  fresh  gathered  in 
its  perfection,  with  the  morning  dew  on  it,  and  lay  it 
slightly  and  unbruised  upon  the  plate  or  bottom  of  the 
still ;  cover  the  plate  with  its  conical  head,  and  apply  a 
glass  receiver  to  the  nose  of  it. 

Make  a  small  fire  of  charcoal  under  the  plate,  continu- 
ing it  as  long  as  any  liquor  comes  over  into  the  receiver. 
When  nothing  more  comes  over,  take  off  the  still-head 
and  remove  the  plant,  putting  fresh  in  its  stead,  and  pro- 
ceed as  before ;  continue  to  repeat  the  operation  succes- 
sively till  a  sufficient  quantity  of  water  is  procured.  Let 
this  distilled  water  be  kept  at  rest  in  clean  bottles,  close 
stopped,  for  some  days,  in  a  cold  place.  By  this  means 
it  will  become  limpid  and  powerfully  impregnated  with 
the  taste  and  smell  of  the  plant.  In  this  water  is  con- 
tained the  liquor  of  dew,  consisting  of  its  own  proper 
parts,  which  are  not  without  difficulty  separated  from  the 
plant,  and  cleave  to  it  even  in  drying.  This  dew  also, 
by  sticking  to  the  outside,  receives  the  liquid  parts  of 
the  plant,  which,  being  elaborated  the  day  before,  and 
exhaled  in  the  night,  are  hereby  detained,  so  that  they 
concrete  together  into  one  external  liquid,  which  is  often 
viscid,  as  appears  in  manna,  boney,  &c, 


158  THE   COMPLETE   PRACTICAL   DISTILLER. 


CINNAMON  WATER. 

TAKE  of  cinnamon  1  pound;  water,  1}  gallon.  Steep 
them  together  for  two  days,  and  then  distil  off  the  water 
till  it  ceases  to  run  milky. 


PEPPERMINT  WATER. 

TAKE  of  peppermint  leaves,  dry,  1J  pound;  water,  as 
much  as  will  prevent  the  leaves  from  burning.  Draw  off 
by  distillation  1  gallon. 


DAMASK-ROSE  WATER. 

TAKE  of  damask-roses,  fresh  gathered,  6  pounds ;  wa- 
ter, sufficient  to  prevent  the  roses  from  burning.  Distil 
off  1  gallon  of  the  water. 


ORANGE-FLOWER  WATER. 

TAKE  2  pounds  of  orange-flowers,  and  24  quarts  of 
water.     Draw  over  3  pints. 


SIMPLE   LAVENDER  WATER,  159 


ORANGE  WINE. 

THIS  delightful  beverage  is  prepared  in  the  following 
manner : — Take  12  oranges,  and  pare  them  very  thin ; 
strain  the  juice,  so  that  none  of  the  seeds  go  in  with  it. 
Then  take  6  pounds  of  loaf-sugar,  and  the  whites  of  2 
eggs,  well  beaten;  put  these  into  3  gallons  of  spring- 
water,  and  let  it  gently  boil  for  half  an  hour.  As  the 
scum  rises,  take  it  off;  then  add  the  orange-juice  and 
rind. 

Three*  or  four  spoonfuls  of  yeast  must  also  be  put  in, 
and  let  it  stand  in  a  pan  or  pail  for  four  or  five  days ; 
then  put  it  into  the  cask,  and  let  it  stand  for  three  or 
four  weeks,  but  do  not  stop  it  close  for  the  first  week. 
When  nearly  fine,  draw  it  off  into  another  cask,  and  add 
to  it  a  quart  of  white  wine  and  a  little  Cognac  brandy. 
Stop  it  close,  and  in  a  month  or  six  weeks  it  will  be  iii 
fine  condition,  ready  for  use. 


SIMPLE  LAVENDER  WATER. 

FOR  many  years  this  has  been  a  great  favourite ;  it  ig 
easily  made  in  the  following  way : — Take  14  pounds  of 
lavender-flowers;  10J  gallons  of  rectified  spirits  of  wine; 
and  1  gallon  of  water.  Draw  off  10  gallons  with  a  gentle 
fire,  or,  which  is  much  better,  the  sand-bath. 


160  THE   COMPLETE   PRACTICAL   DISTILLER. 


COMPOUND  LAVENDER  WATER. 

SOME  persons  much  prefer  this  to  the  simple  lavender 
water  just  spoken  of.  It  is  made  thus  : — Take  of  simple 
lavender  water,  2  gallons ;  of  Hungary  water,  1  gallon ; 
cinnamon  and  nutmegs,  of  each  3  ounces;  red  sanders, 
1  ounce.  Digest  the  whole  three  days  in  a  gentle  heat, 
and  then  filter  it  for  use.  Some  add  saffron,  musk,  and 
ambergris,  of  each  half  a  scruple. 


HUNGARY  WATER. 

TAKE  of  the  flowery  tops,  with  the  leaves  and  flowers 
of  rosemary,  14  pounds;  rectified  spirit,  11 J  gallons; 
water,  1  gallon.  Distil  off  10  gallons  with  a  moderate 
fire.  If  you  perform  this  operation  in  balneum  marise, 
your  Hungary  water  will  be  much  finer  than  if  drawn  by 
the  common  alembic. 

This  is  called  Hungary  water,  not  because  "  Kossuth" 
came  to  this  country,  (who,  by-the-by,  would  have  done 
as  well  if  he  had  stayed  on  the  other  side  of  the  water,) 
but  from  its  being  first  made  for  a  princess  of  that 
kingdom. 


DISTILLATION   OF   SPIRITUOUS  WATERS.  161 


SOME  GENERAL  DIRECTIONS   FOR  THE  DIS- 
TILLATION OF  SPIRITUOUS  WATERS. 

IT  has  been  ascertained  that  the  plants  and  their  parts 
ought  to  be  moderately  and  newly  dried,  except  such  as 
are  ordered  to  be  fresh  gathered.  After  the  ingredients 
have  been  steeped  in  the  spirit  for  the  time  prescribed, 
add  as  much  as  will  be  sufficient  to  prevent  a  burnt  fla- 
vour, or  rather  more.  The  liquor  which  comes  over  first 
in  the  distillation  is  kept  to  itself,  by  some,  under  the 
title  of  "  spirit/'  and  the  other  runnings,  which  prove 
milky,  fined  down  by  art.  But  it  is  better  to  mix  all  the 
runnings  together,  without  fining  them,  that  the  waters 
may  possess  the  virtues  of  the  plant  entire ;  which  is  a 
circumstance  to  be  more  regarded  than  their  fineness  or 
sightliness.  In  the  distillation  of  these  waters,  the  genu- 
ine brandy  obtained  from  wine  is  directed.  Where  this 
is  not  to  be  had,  take  instead  of  that  proof-spirit  half  its 
quantity  of  a  well-rectified  spirit,  prepared  from  any  other 
fermented  liquors. 

In  this  steep  the  ingredients,  and  then  add  spring-water 
enough,  both  to  make  up  the  quantity  ordered  to  be  drawn 
off,  and  to  prevent  burning.  By  this  method  more  ele- 
gant waters  may  be  obtained  than  when  any  of  the  com- 
mon proof-spirits,  even  that  of  wine  itself,  are  made  use 
of.  All  vinous  spirits  receive  some  flavour  from  the 
matter  from  which  they  are  extracted;  and  of  this  fla- 
vour, which  adheres  chiefly  to  the  phlegm  or  watery 
U* 


162  THE   COMPLETE   PRACTICAL   DISTILLER. 

part,  they  cannot  be  divested  without  separating  the 
phlegm,  and  reducing  them  to  the  rectified  state  of  spirits 
of  wine. 


JESSAMINE  WATER. 

IT  is  well  known  that  there  are  several  species  of  jessa- 
mine, but  the  sort  intended  in  this  instance  is  what  gardeners 
call  Spanish  White,  or  Catalonian  Jessamine ;  this  is  one 
of  the  most  beautiful  of  all  the  species  of  jessamine.  It 
is  made  as  follows: — Take  of  Spanish  jessamine-flowers, 
12  ounces ;  essence  of  citron  or  bergamot,  8  drops ;  fine 
proof-spirit,  1  gallon ;  water,  2  quarts.  Digest  two  days 
in  a  close  vessel,  after  which  draw  off  1  gallon,  and  dul- 
cify with  fine  loaf-sugar. 


EAU  DE  BEAUTE. 

THE  name  of  this  water  is  taken  from  its  use  in  wash- 
ing the  face  and  giving  an  agreeable  smell.  It  is  drawn 
from  thyme  and  marjoram,  which  gives  it  a  very  elegant 
odour.  Take  of  the  flowery  tops  of  thyme  and  marjoram, 
each  1  pound;  proof-spirits,  5  quarts;  water,  1  quart 
Draw  off  by  means  of  a  sand-bath  till  the  feints  begin  to 
rise,  and  keep  it  close  stopped  for  use. 


SOME  REMiRKS  ON  THE  USES  OF  FEINTS, 
AND  THEIR  GENERAL  CHARACTER. 

IT  will  be  observed  that  in  the  foregoing  part  of  this 
work  the  receiver  has  been  ordered  to  be  removed  as  soon 
as  the  feints  begin  to  rise,  as  the  goods  would  otherwise 
contract  a  disagreeable  taste  and  smell.  It  is  not,  how- 
ever, to  be  understood  that  these  feints  are  to  be  thrown 
away,  nor  the  working  of  the  still  to  be  immediately 
stopped.  Therefore,  as  soon  as  you  can  find  the  clear 
colour  of  the  goods  begin  to  change  to  a  bluish  or  whitish 
colour,  remove  the  receiver,  and  place  another  under  the 
nose  of  the  worm,  and  continue  the  distillation  as  long  as 
the  liquor  running  from  the  worm  is  spirituous,  which 
may  be  known  by  pouring  a"  little  of  it  on  the  still-head, 
and  applying  a  lighted  candle  to  it;  for  if  it  is  spirituous 
it  will  burn,  but  it  will  not  otherwise. 

When  the  feints  will  no  longer  burn  on  the  still-head, 
put  out  the  fire,  and  pour  the  spirits  into  a  cask  provided 
for  that  purpose ;  and  when,  from  repeated  distillations, 
you  have  procured  a  sufficient  quantity  of  these  feints, 
let  the  still  be  charged  with  them  almost  to  the  top ;  then 
throw  into  the  still  4  pounds  of  salt,  and  draw  off  as  you 
would  any  other  charge  as  long  as  the  spirit  extracted  is 
of  sufficient  strength ;  after  which  the  receiver  is  to  be 
removed,  and  the  feints  saved  by  themselves  as  before. 

It  may  be  remarked  that  the  spirits  thus  extracted 
from  the  feints  will  serve  in  several  compositions  as  well 
as  fresh ;  but  they  are  generally  used  in  aniseed  cordials, 


164  THE    COMPLETE   PRACTICAL   DISTILLER. 

because  the  jredominant  taste  of  the  aniseeds  will  entirely 
cover  what  they  had  before  acquired  from  other  ingre- 
dients. Such  are  the  points  to  be  taken  notice  of  on  this 
subject. 


RULES  FOR  DETERMINING  THE  RELATIVE 
VALUE  AND  STRENGTH  OF  SPIRITS. 

THE  following  requisites  are  necessary  to  be  obtained 
before  this  can  be  done  in  a  satisfactory  manner: — The 
specific  gravities  of  a  certain  number  of  mixtures  of  alco- 
hol and  water  must  be  taken  so  near  each  other  as  that 
the  intermediate  specific  gravities  may  perceptibly  differ 
from  those  deduced  from  the  supposition  of  a  mere  mix- 
ture of  the  fluids ;  the  expansions  or  variations  of  specific 
gravity  in  these  mixtures  must  be  determined  at  different 
temperatures;  some  easy  method  must  be  contrived  for 
determining  the  presence  and  quantity  of  saccharine  or 
oleaginous  matter  which  the  spirits  may  hold  in  solution, 
and  the  effect  of  such  solution  on  the  specific  gravity; 
and,  lastly,  the  specific  gravity  of  the  fluid  must  be  ascer- 
tained by  a  proper  floating  instrument,  with  a  graduated 
stem  or  set  of  weights,  or,  which  may  be  more  convenient, 
with  both.  They  will  be  well  suited  for  answering  the 
purpose  of  the  operator. 


SPECIAL   DISTILLATIONS.  165 


OBSERVATIONS  ON  DISTILLATIONS  OF  A  SPE- 
CIAL CHARACTER,  AND  ON  THE  SELECTION 
OF  APPARATUS  MOST  USEFUL. 

THERE  are  numerous  vegetables  capable  of  furnishing 
elements  for  fermentation,  and  we  may  say  that  special 
distillations  are  equally  as  numerous.  In  another  part 
of  this  work  it  must  have  been  remarked  that  the  nature 
of  the  wine  operated  upon,  and  the  taste  which  it  is  ne- 
cessary to  give  to  the  spirits,  may  command  some  par- 
ticular mode  of  working  to  be  followed,  according  as  the 
tastes  and  flavours  are  to  be  removed  or  left  in  the  pro- 
duce. Still,  if  the  system  upon  which  the  means  of 
correcting  or  preserving  are  founded  has  been  well  con- 
ceived, it  must  infallibly  have  been  remarked  that  these 
belong  to  the  process  of  rectification ;  that  is,  to  all 
mechanical  operations  the  object  of  which  is  to  give  to 
alcohol  a  greater  concentration. 

It  is  evident  that  the  object  of  improved  apparatus 
being  to  effect  the  rectification  of  spirits  with  greater 
economy,  in  this  respect  the  choice  of  apparatus  is  not 
attended  with  difficulty,  and  that  such  as  present  the 
most  economical  advantages  must  be  preferred. 

In  fact,  if  the  object  of  those  improved  systems  is  to 
produce  at  once  spirits  at  the  highest  strength  required, 
they  are  equally  proper  for  the  preparation  of  spirits  at  a 
lower  standard. 

It  is  thus  that  an  improved  apparatus  may  be  used  for 
the  purpose  of  preparing  three-six  and  proof  goods  with 


166  THE   COMPLETE   PRACTICAL   DISTILLER. 

advantage;  and  if  in  the  first  case  its  economical  supe- 
riority over  simple  apparatus  is  greater  than  ill  the 
second,  its  advantages  in  the  latter  case  are  of  sufficient 
moment  to  render  it  preferable.  The  reader's  attention 
will  not  be  directed  any  further  to  the  choice  of  appara- 
tus ;  and  there  is  justification  in  thinking  that  a  sufficient 
and  unexceptionable  guide  has  been  offered  in  regard  to 
economical  questions,  if  there  did  not  exist  a  powerful 
consideration  which  may  sometimes  cause  the  distiller  not 
to  be  influenced  by  the  question  of  economy  in  the  choice 
of  apparatus. 

For  instance,  such  is  that  of  the  distillation  of  lees,  as 
also  that  of  grain,  and  of  potatoes  in  the  natural  state. 
This,  particularly,  would  cause  an  admission  of  a  distinc- 
tion in  distillation,  and  consequently  the  latter  will  be 
livided  into  two  kinds,  the  first  of  which  will  be  called 
"distillation  of  fluid  matter  •"  the  second,  distillation  of 
half-fluid,  half-solid  matter. 

Each  kind  of  these  distillations  will  be  treated  of  sepa- 
rately, and  to  each  of  them  will  be  assigned  the  apparatus 
and  modifications  that  may  be  thought  applicable. 

In  relation  to  the  distillation  of  fluid  matter,  it  is  that 
which  is  effected  on  wines  containing  little  or  no  original 
substances  in  suspension,  although  they  may  retain  a 
more  or  less  considerable  quantity  of  the  latter  in  disso- 
lution ;  such  are  the  wines  of  the  grape,  of  molasses,  of 
saccharified  fecula,  of  beer,  and  other  extracts  of  grain. 
These  kinds  of  wine  are  those  that  offer  the  least  difficulty 
to  distillation.  It  may  be  effected  in  any  kind  of  distil- 
ling apparatus ;  so  that,  in  this  case,  that  which  is  the 
most  perfect  may  at  once  be  chosen,  without  the 


SPECIAL   DISTILLATIONS.  167 

Apprehension  of  inconvenience  resulting  from  the  state  of 
the  wine. 

It  is  evident  that  nothing  but  some  considerations  de- 
pending on  the  fitness  of  the  workmen  could  now  prevent 
the  distiller  from  making  use  of  improved  apparatus, 
which  always  requires  more  intelligence  and  more  care 
than  that  which  is  less  complicated. 

There  is  no  doubt,  though,  but  that  in  all  cases  in 
which  the  spirits  are  to  be  drawn  off  at  a  high  strength, 
or  to  be  corrected  by  rectification,  the  distiller  would  find 
an  advantage  in  being  at  the  expense  of  employing  intel- 
ligent workmen  to  conduct  the  process  of  a  better  machine. 

The  economy  then  in  combustibles  and  in  labour  ac- 
quired by  such  machine  would  amply  indemnify  the  manu- 
facturer for  the  higher  price  occasioned  by  the  employment 
of  more  careful  and  intelligent  workmen,  particularly  if 
the  distillery  is  of  some  extent. 

In  other  cases,  where  proof  goods  are  only  made,  where 
the  wine  operated  upon  is  rich,  and  where  taste  and  fla- 
vour are  not  to  be  corrected  by  rectification,  in  such  cases 
it  might  be  possible  that  the  distiller  would  not  find  the 
same  advantage  in  making  use  of  improved  apparatus, 
particularly  in  establishments  so  small  as  not  to  admit 
of  the  system  of  continuity;  then  a  simple  condensing 
apparatus  would  be  sufficient :  besides,  these  discussions 
belong  more  immediately  to  the  distiller.  The  manufac- 
turer having  once  determined  upon  the  choice  of  the  ap- 
paratus he  means  to  use,  he  has  only  to  combine  his 
operations,  so  as  to  give  to  his  produce  all  the  qualities  re- 
quisite for  consumption^  and  to  regulate  his  way  of  work- 
ing according  to  the  state  of  the  wine  he  operates  upon. 


168  THE    COMPLETE   PRACTICAL   DISTILLER. 

It  is  thus  that  each  time  the  distiller  wishes  to  give  to 
his  spirit  as  much  of  the  flavour  of  the  fruit  and  of  the 
wine  as  possible,  he  should  not  distil  it  at  a  stronger  de- 
gree than  is  required  for  consumption. 

He  should  draw  the  spirit  as  high  as  possible  in  all 
other  cases ;  and  if  such  spirit,  lowered  with  water  down 
to  proof,  has  not  quality  enough,  this  proof  must  again 
be  submitted  to  the  still,  to  be  more  concentrated.  This 
operation  will  always  be  practicable  with  the  continuous 
apparatus,  because  every  thing  in  this  system  will  tend  to 
favour  it. 

It  has  been  seen,  in  fact,  in  this  system  of  distillation, 
that  the  only  difficulty  which  presented  itself  sometimes 
was  occasioned  by  the  wine  being  so  rich  as  to  be  urable 
to  condense  its  own  vapours;  for,  all  things  equal,  the 
proportion  of  water  should  always  be  greater,  according 
as  the  spirit  is  to  be  drawn  off  at  a  low  strength. 

But  as  it  is  important  here  to  draw  the  spirit  at  the 
highest  standard  possible,  whether  one  or  two,  or  even 
three,  operations  are  resorted  to,  it  will  be  conceived  that 
with  respect  to  condensation  it  will  be  found  here  the 
most  favourable  in  support  of  the  operation.  The  con- 
trary would  take  place  if,  in  operating  on  too  rich  a 
wine  by  means  of  the  continuous  apparatus,  the  spirits 
were  only  to  be  drawn  at  19°  or  22 °;*  to  preserve  all  the 
good  quality. 

*  As  the  thermometers  of  Reaumur  and  Fahrenheit  are  occasionally 
referred  to  in  the  course  of  this  work  and  others  upon  the  subject  of 
distillation,  therefore,  in  order  to  establish  a  correspondence  between 
them,  and  to  convert  the  degrees  of  the  former  into  those  of  the  latter, 
multiply  the  degree  of  Reaumur  by  9,  divide  the  product  by  4,  and  to 


SPECIAL   DISTILLATIONS.  1GO 

it  is  evident,  then,  that  if  water  were  added  to  wine, 
for  the  purpose  of  rendering  its  distillation  possible,  the 
greater  the  quantity  of  water  that  is  added  the  more  ob- 
noxious this  addition  will  be  to  the  quality  of  the  spirits. 
If  a  fermented  liquor  were  distilled  by  the  simple  appa- 
ratus, and  it  were  necessary  to  improve  the  alcohol  by 
the  operations  of  rectification,  it  is  evident  that  this  recti- 
fication must  be  effected  by  means  of  passing  the  spirits 
repeatedly  through  the  still. 

Let  it  be  supposed  that  in  a  similar  case  the  first  recti- 
fication gives  part  of  its  products  at  thirty  and  some 
degrees  j  it  would  be  advantageous  to  separate  this  por- 
tion of  strong  spirit  from  that  which  runs  afterward  at  a 
lower  degree. 

The  combustibles  necessary  for  the  boiling  and  vapori- 
zation of  this  alcohol,  if  it  were  brought  back  to  the  still 
with  the  feints,  would  be  saved ;  in  such  case  these  feints 
are  rectified  separately.  It  is  true,  that  in  working  in 
this  way  it  is  necessary  not  to  give  over  after  each  opera- 
tion, but  to  work  continuously,  because  there  is  always, 
at  each  rectification,  a  quantity  of  spirituous  liquor  left 
which  is  too  small  to  make  one  charge.  In  the  beet-root 
sugar  fabric  of  M.  le  Due  de  Raguse,  at  Ch§,tillon-sur- 


the  quotient  add  32 ;  the  sum  expresses  the  corresponding  degree  on 
the  scale  of  Fahrenheit.  Secondly,  to  convert  the  degrees  of  Fahren- 
heit into  those  of  Reaumur,  from  the  degrees  of  Fahrenheit  subtract 
32,  multiply  the  remainder  by  4,  and  divide  the  product  by  9;  the 
quotient  will  be  the  degree  according  to  the  scale  of  Reaumur;  and  BO 
on  for  the  rest.  This  little  explanation  will  prove  of  very  great  ser- 
vice to  the  reader,  not  only  as  regards  distilling,  but  in  other  things 
also. 

15 


170  THE    COMPLETE   PRACTICAL   DISTILLER. 

Seine,  where  the  molasses  is  submitted  to  distillation, 
they  work  nearly  in  the  way  which  has  just  been  spoken 
of,  and  that  with  the  only  view  of  improving  the  quality 
of  the  produce.  The  spirit  which  runs  at  a  strength 
above  23°  or  24°  is  separated  from  that  which  runs  at  an 
inferior  degree;  and  these  two  productions,  separately 
conducted,  form  two  different  qualities,  proceeding  from 
the  same  run,  of  which  that  which  is  obtained  at  the 
highest  standard,  and  lowered  down  with  water,  is  the 
best. 

It  is  now  easy  to  account  for  that  variation  in  quality 
which  belongs  entirely  to  the  influence  of  rectification. 

In  fact,  beet-root  molasses  contains  an  essential  oil 
which  is  disagreeable,  or  which,  by  its  nature,  favours 
the  formation  of  empyreumatic  oil  in  the  act  of  distilla- 
tion ;  an  acid  is  thus  formed  in  the  fermentation,  and 
these  causes  of  defect  in  quality,  it  is  known,  are  more  or 
less  removed  according  as  the  alcohol  is  more  or  less 
cleared  from  the  water  with  which  it  is  mixed  in  the 
wine. 

The  various  substances  which  might  be  the  object  of 
special  distillations  are  so  numerous,  and  the  proportions 
of  alcohol  they  might  render  are  submitted  to  such  ex 
ceptions  and  such  modifications,  that  it  would  be  difficult 
to  give  an  exact  and  complete  index  of  them. 

The  residue  or  spent-wash  of  fluid  matter  is  not  applied 
perhaps  to  any  use.  The  only  substances  which  it  might 
retain,  besides  some  calcareous  salts  of  little  importance, 
are  undecomposed  sugar,  a  gummy  substance,  and  more 
or  less  extractive  matter.  When  speaking  of  fermenta- 
tion, the  process  was  indicated  that  is  to  be  followed  to 


SPECIAL   DISTILLATIONS.  171 

deprive  the  spent-wash,  as  much  as  possible,  of  the  sugar 
which  it  retains  after  the  first  operation,  and  to  effect  this 
to  the  advantage  of  the  alcohol. 

This  mode,  which  is  only  practicable  in  distilleries  in 
which  the  preparation  of  wine  is  continuous,  would  almost 
leave  in  the  spent-wash  the  only  substances  which  do  not 
directly  concur  to  the  formation  of  alcohol ;  and  in  gene- 
ral this  spent-wash  is  wasted  on  leaving  the  still. 

However,  it  might  be  possible  to  turn  it  to  advantage, 
in  many  instances,  as  manure ;  and  if  the  acids  which 
they  retain  did  not  suit  the  nature  of  the  soil  for  which 
they  were  intended,  they  might  be  neutralized  by  means 
of  lime.  It  is  a  fact  that  the  organized  substances  which 
it  retains  would  be  most  useful  to  vegetation. 

It  would  be  necessary  to  calculate,  in  such  application, 
whether  the  effects  of  such  a  manure  would  sufficiently 
indemnify  the  farmer  for  his  expenses  in  carriage  and  in 
labour  which  it  would  occasion  :  I  am  of  the  opinion 
that  it  would  not. 

Some  remarks  will  now  be  made  on  the  distillation  of 
half-fluid,  half-solid  matter.  Wines  of  a  semi-fluid,  semi- 
solid  nature  may  be  very  numerous,  though,  in  fact,  they 
are  less  so  than  fluid  wines.  The  most  remarkable,  and 
those  which,  by  their  importance,  solicit  a  more  particu- 
lar attention,  are  lees  or  ground  wines,  worts  of  grain  and 
of  potatoes,  which  have  not  been  niashed  by  extraction. 

Every  means  of  perfection  applied  to  any  of  these 
wines  is  applicable  to  all  of  them,  arid  in  this  respect  we 
might  generalize  what  will  be  said  on  this  subject;  but, 
on  the  other  side,  there  is  this  difference,  that  the 
wines  of  grain  and  of  potatoes  may  more  easily  and 


172  THE   COMPLETE   PRACTICAL   DISTILLER. 

with  greater  advantage  be  transformed  into  fluid  winea 
than  lees. 

This  consideration  will  call  forth  the  necessity  of  treat- 
ing separately  on  the  distillation  of  these  wines,  and  on 
the  apparatus  suitable  to  them. 

In  regard  to  lees,  it  has  already  been  seen  that  these 
wines  proceed  from  the  fermentation  of  the  waste  of  the 
raisin,  such  as  the  stalks,  skins,  and  kernels,  with  water, 
either  resulting  from  wine  with  which  they  have  already 
fermented,  or  proceeding  from  the  separation  of  the  must 
by  means  of  the  press. 

The  fermentable  matter  which  this  waste  still  contains 
in  this  state,  particularly  when  it  has  already  undergone 
fermentation,  is  evidently  that  which  has  been  separated 
by  the  press,  and  which,  being  still  enclosed  in  the  cells 
of  the  fruit,  has  thus  escaped  alcoholic  decomposition. 
This  fact  again  proves  what  has  been  said  before  on 
the  imperfection  of  the  operation  of  pressing;  and,  in- 
deed, if  this  operation  could  be  executed  with  the  same 
degree  of  practical  perfection  which  is  obtained  in  a  great 
number  of  other  manufacturing  operations,  the  prepara- 
tion of  piquette  and  of  lees-wines  might,  without  prejudice, 
be  neglected. 

It  is  true,  that  in  this  case  the  distillation  of  grounds 
or  lees  could  not  be  dispensed  with ;  for,  admitting  even 
the  perfection  of  the  operations  of  pressing,  it  would  be 
necessary  to  separate  the  alcohol  which  the  grounds  still 
contain  in  tolerably  large  quantities,  when,  after  having 
fermented  with  the  must,  they  are  separated  from  it  by 
the  press. 

But  if  the  difficulty  were  thus  not  completely  removed, 


SPECIAL    DISTILLATIONS.  173 

it  wouid,  at  least,  be  attenuated  in  many  instances.  The 
difficulty  which  is  attached  to  the  distillation  of  lees-wmea 
is  the  solid  substances  which  they  retain  in  a  state  of 
suspension. 

These  substances,  which  are  denser  than  the  wine,  pre- 
cipitate themselves  to  the  bottom  of  the  vessels  in  which 
they  are  deposited ;  and  if  these  vessels  are  stills  exposed 
to  the  direct  action  of  the  fire,  they  cause  them  to  stick 
and  adhere  strongly  to  the  bottom,  where  they  burn  and 
give  birth  to  all  the  products  of  the  combustion  of  organ- 
ical  bodies,  among  which  the  empyreumatic  oil  is  in  large 
quantities. 

The  influence  of  this  oil  on  spirituous  liquors  is  too 
well  known.  Several  means  have  been  imagined  to  pre- 
vent this  accident.  Experience  has  taught,  for  instance, 
that  when  lees-wines  has  gained  the  temperature  of  ebul- 
lition, and  when  vapour  is  formed  in  a  continuous  manner 
on  the  bottom  of  the  still,  its  rising,  occasioned  by  the 
ascensive  agitation,  is  an  obstacle  to  the  precipitation  of 
iolid  matters,  and  of  course  to  their  torrefaction. 

This  phenomenon  is  easily  conceived,  and  it  is  pre- 
sumed it  is  not  in  want  of  being  further  developed.  In 
consequence  of  this  observation,  a  vertical  bar  has  been 
established  in  the  centre  of  the  still,  and  by  these  means 
a  chain  has  been  made  to  sweep  the  bottom  of  it. 

However,  it  has  been  ascertained  that  this  precaution 
is  not  always  efficacious,  and  that  during  the  distillation 
the  workman  might  happen  to  be  neglectful  in  alimenting 
the  furnace,  so  as  to  maintain  the  still  in  a  complete 
movement  of  ebullition ;  the  solid  matter,  not  being  any 
longer  suspended,  precipitates  itself  to  the  bottom  of  the 

15* 


174  THE    COMPLETE   PRACTICAL   DISTILLER. 

still,  and  provokes  the  accident  which  has  just  been  men- 
tioned. Many  authors  have  proposed  the  balneum  marias 
for  the  distillation  of  lees  :  this  mode  would  be  good  with 
respect  to  its  effects,  if  the  question  of  economy  would 
admit  it. 

It  has  already  been  shown  why  this  system  of  distilla- 
tion is  really  not  admissible.  By  these  means  the  em 
pyreumatic  taste  would  be  avoided,  but  the  taste  of  lees, 
which  is  not  caused  by  torrefaction,  as  will  soon  be  shown, 
would  not  be  obviated  at  all. 

It  has  also  been  proposed  to  transmit  through  metallic 
surfaces  the  heat  of  steam,  but  this  mode  has  the  same 
weak  sides,  with  respect  to  economy,  as  the  balneum 
marise  ;  so  it  must  entirely  be  abandoned.  It  would  not 
be  the  case  in  the  distillation  of  lees  by  mixed  vapours, 
and  this  mode. is,  perhaps,  the  only  one  practicable  to  ob- 
tain from  lees  all  the  alcohol  they  can  produce,  and  of 
preventing,  at  the  same  time,  torrefaction. 

It  consists  in  placing  the  lees  in  a  wooden  vessel,  but 
better  in  a  metal  one,  in  which  they  are  to  be  heated  by 
means  of  a  steam-pipe,  similar  to  that  which  establishes  a 
communication  between  the  two  stills  of  Adam  and  Be- 
rard.  To  this  effect,  a  steam-boiler,  a  still  for  the  lees,  a 
condenser,  and  a  worm  would  be  wanted  in  a  continuous 
work ,  the  lees  would  be  brought  to  the  boiling  point  in 
the  condenser,  and  would  offer  the  advantages  attached  to 
this  disposition.  The  number  of  lees-stills  might  be  in- 
creased to  two,  or  even  three,  by  making  them  of  small 
dimensions  and  placing  them  one  above  the  other ;  but 
this  would  be  the  utmost  of  complications  which  might, 
without  inconvenience,  be  adopted  in  this  kind  of  work. 


SPECIAL    DISTILLATIONS.  175 

The  steam-boiler  should  be  supplied  constantly  with 
water,  and  it  must  be  perceived  that  in  consequence  of 
this  exigence  this  system  would  require,  in  each  operation, 
the  combustibles  necessary  to  boil  the  water  requisite  for 
the  distillation  of  the  lees ;  these  lees  are  rendered  poorer 
when  heated,  for  vapour  of  water  which  fills  this  function 
can  only  produce  this  effect  through  its  condensation  in 
the  mass,  by  uniting  with  it  until  the  ebullition  com- 
mences, when  this  vapour  determines  the  analysis. 

It  is  true  that  with  three  stills  the  expenses  would  not 
be  so  considerable ;  but  evidently  they  would  always  be 
supplementary  to  those  which  are  attached  to  the  distilla- 
tion of  fluid  wines  by  the  same  process. 

This  mode  of  distillation  is  thus  recommended  to  those 
it  concerns,  if  it  were  only  to  deprive  the  pressed  lees, 
obtained  by  the  means  that  will  be  indicated,  from  the 
alcohol  which  they  retain  after  the  operation  of  pressing. 
If  more  complicated  apparatus  were  made  use  of  for  the 
purpose  of  distilling  lees,  such,  for  instance,  which,  like 
the  continuous  apparatus,  force  the  wine  through  nume- 
rous circulations  before  it  arrives  to  ebullition,  it  would 
be  difficult,  not  to  say  impossible,  to  obtain  good  results; 
the  solid  substances  would  keep  in  the  angles  of  the  ap- 
paratus, obstruct  the  conduits,  and  present  a  vast  number 
of  similar  difficulties,  which  experience  gives  us  no  hope 
of  removing.  The  other  mode  which  has  been  proposed 
for  the  distillation  .pf  lees  is  this  : — It  consists  in  assimi- 
lating these  wines  to  those  that  are  perfectly  fluid,  by 
first  separating  by  precipitation  all  the  liquid  they  con- 
tain, and  by  submitting  the  solid  residues  to  the  action 
of  an  energetic  press. 


176  THE    COMPLETE    PRACTICAL    DISTILLER, 

This  mode  would  be  precious,  and  free  from  any  objec- 
tions, if  the  lees  collected  in  the  press  did  not  retain, 
after  this  operation,  a  considerable  quantity  of  alcohol, 
which  could  not  be  well  extracted  by  distillation.  To  con- 
ceive the  cause  of  this  fact,  it  will  be  sufficient  to  consider 
the  mode  of  acting  of  organical  bodies  charged  with  water 
or  alcohol — fruits,  for  instance,  that  have  been  preserved 
in  brandy ;  after  a  certain  time  these  fruits  imbibe  the 
alcohol  of  the  brandy  and  emit  the  water. 

The  cause  of  this  phenomenon  is  not  well  known,  but 
the  fact  exists,  and  has  no  doubt  attracted  the  notice  of 
the  reader. 

In  fact,  fruits  preserved  in  alcohol  have  always  a 
greater  alcoholic  taste  than  the  liquor  in  which  they  have 
been  preserved :  this  has  been  the  cause  of  its  being  com- 
monly said  that  "  fruits  drink  spirits."  The  same  phe- 
nomenon takes  place  in  all  wines  which  have  fermented 
with  solid  substances  :  these  contain  always  more  alcohol, 
in  proportion  to  their  weight  and  volume,  than  the  liquid 
in  which  they  are  formed. 

When  the  solid  substances  of  the  lees  are  merely  sepa- 
rated by  the  press,  the  production  of  spirits  is  consider- 
ably lessened  by  not  submitting  to  distillation  the 
substances  which  retain  the  alcoftol  in  the  greatest 
proportion :  this  fact  has  been  verified  by  comparative 
experiments  on  grain  and  potatoes. 

On  the  other  side,  the  spirit  thus  produced  gains  much 
in  quality,  and  the  cause  of  this  acquisition  is  easily  ex- 
plained by  the  results  of  numerous  inquiries  on  that 
subject. 

The  distillation  of  the  skins  of  the  raisins,  in  which  the 


SPECIAL   DISTILLATIONS.  177 

essential  oil  is  seated  which  gives  the  lees  taste,  properly 
speaking,  is,  in  fact,  avoided  by  these  means.  Thus,  it 
would  be  necessary,  in  the  choice  of  the  method  to  be 
followed  in  the  distillation  of  lees,  to  discuss  whether,  on 
one  side,  the  acquisition  of  quality  obtained,  with  the  loss 
of  a  certain  portion  of  alcohol,  is  not  more  advantageous 
to  the  interests  of  the  distiller  than  to  obtain  the  whole 
of  the  alcohol,  subject  to  the  infectious  taste  of  the  lees 
of  empyreuma,  and,  moreover,  with  the  danger  of  all  the 
difficulties  attached  to  the  distillation  of  half-fluid,  half- 
solid  substances. 

It  is  thought  that  the  first  of  these  two  propositions 
unites  the  most  causes  in  its  favour ;  and  this  opinion  is 
the  better  founded,  as  it  may  be  possible,  by  adopting  the 
method  which  it  embraces,  to  remove  the  only  weak  side 
which  it  presents. 

Suppose  a  given  quantity  of  lees  transformed  into  fluid 
wines  by  separating  the  solid  substances  by  means  of  the 
press :  the  fluid  matter  should  first  be  distilled  by  the 
same  apparatus  and  the  same  processes  as  wine,  in  the 
class  of  which  these  operations  would  thus  place  it;  *nd, 
besides,  the  solid  substances  migb*.  be  distilled  by  means 
of  the  steam  of  water,  with  the  disposition  which  has  b^en 
recommended  as  useful  in  treating  lees. 

It  is  thus  that  two  qualities  of  spirits  would  be  obtained 
— one  of  which  would  scarcely  difor  from  that  of  fluid 
wines,  and  the  other  bearing  all  th"?  teste  of  the  lees,  of 
which  it  might  be  freed  by  rectification.  This  mode  con- 
ciliates sufficiently,  it  is  thought,  the  efono^s  *f  buecess 
to  attract  the  attention  of  distillers  of  !e^s;  ?KK?  is  in  per- 
fect harmony  with  the  principles  heretofore  set  f<?*tk 


178  THE   COMPLETE   PRACTICAL    DISTILLER. 

With  regard  to  the  recommendation  which  has  been 
made  to  saturate  the  acid  of  the  lees  with  chalk,  it  is  con- 
sidered to  be  good;  but  the  use  of  chalk  is  at  an  end 
there,  it  would  seem,  and  does  not  in  the  least  contribute 
to  neutralize  the  essential  oil.  The  solid  substances  of 
lees,  when  dried  and  burned,  give  a  product  which  it, 
called  "lees  ashes;"  this  operation  is  a  true  incineration, 
the  products  of  which  are  gathered.  Among  these  pro- 
ducts, which  are  all  of  a  calcareous  nature,  the  tartrate 
acid  of  potash  is  found  in  large  quantities,  and  it  is  to 
this  body,  useful  to  arts,  that  lees  ashes  owe  their  value. 

It  is  very  often  that  the  residues  of  the  distillation  of 
lees  are  used  as  manure,  and  this  agent  of  reproduction 
is  tolerably  appreciated  in  the  vineyards. 

In  fact,  it  is  a  true  consumption,  in  the  place  of  pro- 
duction, which  assigns  to  this  mode  of  working  all  the 
advantages  which  it  offers  to  science  and  to  agricultural 
purposes. 

The  observations  on  this  article  will  be  brought  to  a 
close  by  giving  an  extract,  made  by  M.  Gay-Lussac,  out 
of  a  memorial  of  M.  Aubergier  on  the  spirits  of  lees. 
This  extract,  which  is  taken  from  the  "  Annales  de  Chimie 
et  de  Physique/'  will  give  further  information  on  what 
has  been  said  previously  concerning  the  special  distilla- 
tion of  lees  : — 

"  Until  the  present  day,  it  has  been  thought  that  the 
flavour  and  the  acid  and  penetrating  taste  of  lees-brandiea 
were  owing  to  a  certain  oil,  which,  according  to  some, 
was  formed  during  the  process  of  distillation,  and  accord- 
ing to  others,  existed  already  formed  in  the  kernels  of  the 
raisins 


SPECIAL   DISTILLATIONS.  17 i) 

•'According  to  the  observations  of  M.  Aubergier,  it 
would  appear  that  this  oil  is  seated  in  the  ;ikin  of  the  rai 
sin  itself,  and,  from  the  facts  which  he  relates,  his  opinion 
is  likely  to  be  true.     Kernels  distilled  with  alcohol  or 
water  have  given  a  liquor  of  an  agreeable  taste. 

"  The  stalks  have  produced,  by  distillation,  a  liquor 
slightly  alcoholized,  having  neither  the  taste  nor  the  fla- 
vour of  lees-brandy.  But  the  envelope  of  the  raisin, 
separated  from  the  kernels  and  from  the  stalks,  when 
submitted  to  distillation,  after  having  been  fermented, 
have  given  a  spirit  in  all  respects  similar  to  that  of  lees. 
Thus  it  appears  clearly  demonstrated  by  these  experi- 
ments that  the  seat  of  the  oil,  which  communicates  to  the 
lees-brandy  its  bad  qualities,  is  in  the  skin  of  the  raisin. 
M.  Aubergier  has  succeeded  in  obtaining  this  oil  by  rec- 
tifying lees-spirit  at  a  moderate  heat. 

"  The  first  portions  of  alcohol  which  came  over  had 
much  less  acridity  than  those  that  followed  :  on  having 
been  rectified  a  second  time,  they  were  almost  entirely 
free  from  it ;  but  repeated  rectifications  could  not  give  it 
so  agreeable  a  taste  as  that  possessed  by  the  spirit  pro- 
duced from  wine.  The  latter  portions  of  liquid  in  each 
operation,  reunited  and  distilled,  gave,  at  first,  alcohol, 
which  the  addition  of  water  did  not  render  troubled,  and 
which  contained  but  little  oil. 

"  The  portions  which  were  afterward  obtained  were 
transparent,  but  they  became  troubled  when  mixed  with 
water ;  the  third  portion,  which  remained  milky  until  the 
end  of  the  operation,  had  on  its  face  a  light  couch  of  oil, 
although  it  marked  23°  Beaume. 

"  This  last  produce  having  been  mixed  with  the  second, 


1 60  THE   COMPLETE    PRACTICAL   DISTILLER. 

and  a  suitable  quantity  of  water  having  been  added  to 
bring  them  down  to  15°,  the  liquor  became  immediately 
opacous,  and  a  quarter  of  an  hour  after  it  was  covered 
with  a  quantity  of  oil :  150  litres  have  produced  more 
than  30  grammes  of  this  oil.  This  oil  has  the  following 
characteristics : — 

"  It  is  extremely  limpid  and  colourless  the  moment  it 
is  separated  from  the  alcohol,  but  the  light  gives  it,  a  few 
moments  after,  a  slight  lemon  colour. 

"  It  is  very  fluid ;  its  flavour  is  penetrating,  and  its 
taste  very  acrid  and  disagreeable.  Submitted  to  distilla- 
tion, the  first  portions  that  are  volatilized  keep  their 
aroma;  but  the  product  soon  acquires  an  empyreumatic 
taste,  which,  M.  Aubergier  suspects,  is  caused  by  a  small 
portion  of  fixed  oil  proper  to  the  kernel  of  the  raisin;  the 
liquor  left  in  the  retort  takes  at  the  same  time  the  colour 
of  lemon,  which  increases  during  the  operations,  and 
leaves  at  last  a  very  light  coal/' 

To  the  above,  M.  Gay-Lussac  adds  the  following  note : — 

"  It  is  not  necessary,  to  explain  this  fact,  to  resort  to 
the  presence  of  a  fixed  oil  in  that  which  is  drawn  from 
lees-spirit;  for  the  latter,  although  it  has  a  very  acrid 
taste  and  flavour,  is  nevertheless  much  less  volatile  than 
essential  oils." 

Then  proceeds  the  subject  thus  : — 

"  It  combines  with  water  in  the  proportion  of  cne  thou- 
sandth part,  and  gives  to  it  the  particular  flavour  and 
acridity. 

"  When  in  ebullition  it  dissolves  sulphur,  which  is  pre- 
cipitated by  cooling,  and  with  alkalies  it  forms  soap. 

"  The  oil  is  so  penetrating  and  so  acrid  that  one  drop  of 


SPECIAL   DISTILLATIONS.  181 

it  is  sufficient  to  infect  100  litres  of  the  best  I  randy. 
M.  Aubergier  remarks,  that  the  spirits  that  are  drawn 
from  the  various  fruits  owe  their  particular  taste  and  fla- 
vour to  a  volatile  and  oily  principle,  generally  found  in 
the  surface  of  each  fruit,  and  that,  by  taking  this  surface 
away,  they  would  almost  all  be  alike ;  that  by  thus  de- 
priving apples,  pears,  plums,  apricots,  peaches,  and  even 
barlei/j  of  their  envelopes,  spirits  would  be  drawn  from 
these  vegetables  almost  entirely  free  from  the  flavour  in- 
herent to  them." 

To  this  M.  Gay-Lussac  adds  a  note  as  follows  : — 

"  Many  persons  attribute  the  taste  and  flavour  of  lees- 
spirit  to  distillation  itself,  during  which  the  lees  stick  to 
the  sides  of  the  still,  which  causes  them  to  be  carbonized. 

"One  thing  which  confirms  the  influence  of  this  fact 
is,  that  when  lees  are  distilled  by  the  new  process— that 
is,  by  the  steam  of  water — spirits  of  a  much  better  quality 
are  obtained.  However,  it  is  not  less  certain  that  lees- 
spirits  contain  a  peculiar  essential  oil,  odorous,  very 
acrid,  altering  their  quality  very  much,  and  on  which  M. 
Aubergier  has  made  interesting  remarks.  This  oil,  by 
its  flavour,  its  acridity,  and  its  property  of  not  staining 
paper,  and  of  not  being  converted  into  soap  by  alkalies, 
must  be  classed  among  the  number  of  essential  oils ;  but 
its  property  of  being  little  soluble  in  alcohol,  of  burning 
without  smoke,  and  of  being  much  less  volatile  than  the 
rest  of  the  essential  oils,  which  I  have  verified  on  the 
sample  obtained  by  M.  Aubergier,  prove  that  it  has  some 
analogy  with  fat  oils/' 

It  may  not  be  amiss  to  say  a  few  words  concerning  the 
"  semi-fluid,  semi-solid  wines  of  corn  and  potatoes."  Ever} 
16 


182  THE    COMPLETE   PRACTICAL   DISTILLED 

thing  that  has  been  said  on  the  special  distillation  of  lees, 
and  on  the  apparatus  suitable  to  it,  is  also  applicable  to 
the  wines  or  worts  of  potatoes  and  of  grain.  To  this  case 
are  again  attached  all  the  inconveniences  attending  its 
application  to  the  distillation  of  lees. 

In  fact,  the  dangers  of  torrefaction  depend,  in  this  case, 
on  the  workmen,  which  is  not  a  sufficient  guarantee  for 
their  disappearance,  and  they  may  often  be  reproduced. 
The  taste  of  empyreuma  exists  thus  always  more  or  less 
intensely  in  spirituous  products,  and  these  retain,  besides, 
the  bad  taste  and  flavour  of  the  fruits. 

It  would  appeal,  in  fact,  as  if  these  peculiar  and  dis- 
tinctive variations  did  belong  to  an  essential  oil,  which 
must  principally  reside  in  the  husks  of  the  grain  and  of 
the  potatoes,  and  which  is  still  incorporated  in  the  spi- 
rituous produce  more  or  less  intensely,  according  as  these 
substances  have  been  introduced  in  smaller  or  larger 
quantities  in  the  fermentation  and  distillation. 

It  may  thus  be  conceived  that  the  most  efficacious  cor- 
recting mode  is  that  which  has  already  been  recommended, 
and  which  consists  in  fermenting  nothing  but  very  fluid 
extracts.  It  has  not  been  the  object,  in  discussing  this 
matter,  to  introduce  innovations  prejudicial  to  the  esta- 
blished mode  of  working  distilleries  which  could  not 
adopt  them  without  injuring  their  interests :  the  point 
aimed  at  has  been  to  signalize  the  causes  of  the  different 
qualities  of  spirits,  and  the  means  of  conquering  them. 

The  condensing  apparatus  already  mentioned  is  that 
which  is  most  generally  made  use  of  in  the  distillation  of 
corn  and  potatoes. 

To  a  manufacturer  who  wished  to  establish  a  corn  or 


SPECIAL   DISTILLATIONS.  183 

distillery  in  a  country  where  a  good  quality  of 
brandy  is  consumed,  it  would  be  useful  to  proceed  in 
such  a  way  as  to  give  to  the  product  the  least  taste  of 
those  vegetables  possible;  the  object  of  working  in  this 
way  would  not  be  to  identify  the  new  liquor  with  that 
which  is  known  and  preferred,  but  it  would,  at  least,  be 
making  a  great  step  toward  it. 

The  experience  of  the  Parisian  distillers  is  an  instance 
of  this  case.  In  countries  where  large  quantities  of  corn 
and  potato  spirits  are  distilled,  some  sort  of  essential  oil 
is  always  incorporated  with  the  liquor,  which  masks,  if 
not  the -tastes,  at  least  the  peculiar  flavours  which  tl.<j 
fruits  and  the  various  processes  of  distillation  give  to  the 
produce. 

The  essential  oil  which  is  most  generally  used  is  that 
of  juniper-berries ;  it  is  mixed  in  the  still  with  the  low 
wines  in  smaller  or  larger  proportions,  according  as  the 
spirituous  product  is  to  have  a  weaker  or  stronger  taste 
of  it. 

This  causes  the  corn  spirit,  of  which  so  large  a  quantity 
is  consumed  in  Belgium  and  in  the  North  of  France,  to 
be  called  by  the  name  of  "  geneva :"  this  name  is  given 
to  the  spirit  even  when  it  does  not  possess  any  aromatic 
flavour  whatever.  Instead  of  the  juniper-berry,  they 
often  use  other  odorous  substances,  such  as  aniseed, 
wild  oranges,  &c.,  which  are  mixed  with  the  low  wines  in 
the  last  rectification. 

Similar  means  would  thus  contribute  to  give  less  utility 
to  the  various  operations  tending  to  improve  the  quality 
of  the  spirits.  The  distillation  of  grain  and  of  potatoes 
is  often  combined  with  the  feeding  of  cattle }  and  if,  in 


184  THE   COMPLETE   PRACTICAL   DISTILLER. 

some  towns,  there  exist  distilleries  that  do  not  dispose  of 
their  spent- wash  in  that  way,  it  is  because  they  can  sell 
it  to  feeders,  who  in  general  hold  it  in  great  esteem. 

Cattle  are  very  fond  of  it ;  it  nourishes  well,  and  keeps 
them  in  a  good  state  of  health,  if  given  in  moderate  quan- 
tities, and  not  too  hot ;  but  to  use  it  as  a  powerful  means 
of  producing  flesh,  it  should  be  mixed  with  linseed-cake, 
which  makes  the  spent-wash  a  very  effectual  food.  Oxen 
may  by  these  means  be  well  fed  in  three  months,  and 
fhey  will  look  remarkably  well  indeed. 


REMARKS   ON  AN  INSTRUMENT  INTENDED 
FOR  TESTING  WINES. 

FOR  a  long  time  it  was  a  desideratum  at  Paris  to  dis- 
cover some  easy  mode  of  ascertaining  the  quantity  of 
alcohol,  or  pure  spirit,  in  wines  destined  for  distillation. 

Some  time  in  the  year  1810  a  patent  was  granted  by 
the  French  government  for  an  areometer,  that  was  to  an- 
swer the  intended  purpose  by  being  plunged  into  the 
wines  that  were  to  be  tried,  with  an  addition  of  carbonate 
of  lime. 

This,  however,  not  bearing  the  test  of  experience,  came 
to  nothing,  and  it  was  found  necessary  to  have  recourse 
to  distillation.  M.  Descroizilles  therefore  resolved  to 
attempt  the  construction  of  a  small  alembic,  heated  by 
spirits  of  wine. 


INSTRUMENT   FOR    TESTING  WINES.  185 

The  point  most  embarrassing  was  the  refrigeration,  or 
cooling,  necessary  to  condense  the  vapours.  The  common 
mode  required  a  vessel  larger  than  the  whole  of  the  new 
intended  apparatus ;  in  this,  only  a  little  water  was  want- 
ing. However,  this  difficulty  being  got  over,  it  was 
found  practicable,  with  a  small  lamp,  to  obtain  a  sufficient 
quantity  of  brandy  in  the  course  of  half  an  hour. 

A  glass  vessel  which  served  as  a  recipient,  by  a  very 
simple  operation,  was  filled  with  a  mixture  in  arithmetical 
proportion  with  the  different  wines  contained  in  a  number 
of  tuns  of  various  capacities. 

This  instrument,  which  would  admit  of  the  distillation 
of  even  a  glass  of  wine,  and  afford  the  product  in  half  an 
hour,  was  found  to  be  such  that  it  might  be  repeated  at 
pleasure  many  times  in  a  day.  It  was  observed  that  peo- 
ple who  had  orange-trees,  and  who  could  only  collect  a 
few  of  the  flowers,  had  now  an  opportunity  of  amusing 
themselves  in  drawing  distilled  waters. 

They  had  nothing  more  to  do  than  to  put  the  water 
into  the  little  alembic,  and  then  to  lay  the  flowers  upon 
the  two  gratings,  across  which  the  water  was  to  pass  in  a 
vapour  in  order  to  be  condensed  in  the  receiver. 

People  might  also  make  similar  experiments  in  distil- 
ling rose  water,  mint,  peppermint,  &c.  At  the  same 
time  it  was  observed  that  a  great  number  of  exotic  vege- 
tables cultivated  in  green-houses  contained  volatile  oils 
and  aromatic  qualities  scarcely  known  till  a  short  time 
since,  because  their  leaves,  flowers,  seeds,  roots,  and  barks 
were  too  small  to  be  distilled  in  the  ordinary  manner ; 
but,  with  this  little  alembic  for  the  trial  of  wines,  re- 
peated distillations  might  be  made  at  the  different  epochs 


186  THE   COMPLETE   PRACTICAL   DISTILLER. 

of  the  growth  of  these  articles,  and  their  products  duly 
estimated. 

Besides,  as  physicians  often  recommend  distilled  waters, 
sometimes  not  to  be  had,  some  ounces  were  now  obtained 
in  an  hour.  Further,  in  any  course  of  chemistry  this 
Uttle  alembic  could  be  mounted  upon  a  table  in  an  in- 
stant, around  which  the  professors  might  be  sitting,  and 
easily  afford  its  products  in  the  course  of  a  lecture,  besides 
serving  as  a  kind  of  demonstrator  with  the  greatest  de- 
spatch. 

This  apparatus  in  miniature,  being  constructed  of  the 
best  tin,  is  of  an  agreeable  form,  and  unites  in  itself  all 
*he  facilities  for  the  operation  for  which  it  is  intended. 
It  requires  no  wrapping  in  paper,  no  luting,  &c.  \  all 
the  joints,  though,  are  very  exactly  closed,  and  few  in- 
struments are  better  adapted.  Young  persons  who  may 
have  very  little  instruction  may  now  indulge  the  wish  to 
study  the  arts  of  distillation,  perfuming,  or  the  making 
of  sweet  waters,  and  of  chemistry  in  general.  Nearly  the 
whole  of  the  parts  may  be  enveloped  in  linen  cloth,  in 
which  they  may  be  rolled  up  in  a  minute  with  as  much 
ease  as  safety  in  securing  them  from  coming  in  contact 
with  each  other. 

They  are  frequently  enclosed  in  an  oblong  sack,  which 
in  its  turn  is  put  into  a  cylindrical  tin  box,  sixteen  inches 
long  and  about  three  and  a  half  in  diameter. 

Even  the  cover  of  this  box  is  an  essential  part  of  the 
whole  apparatus.  The  weight  of  the  apparatus  is  not 
more  than  six  pounds  and  a  half,  including  a  tin  vessel 
full  of  alcohol. 


CORDIALS  AND    COMPOUNDS.  187 


SOME  GENERAL  DIRECTIONS  FOR  THE  PRE- 
PARATION  OF  VARIOUS  CORDIALS,  COM- 
POUNDS, &o. 

THE  perfection  of  this  grand  branch  of  distillation 
depends  upon  the  observance  of  the  following  rules,  easy 
to  be  observed  and  practised  : — The  artist  must  always  be 
careful  to  use  a  well-cleaned  spirit,  or  one  freed  from  its 
own  essential  oil.  For  as  a  compound  cordial  is  nothing 
more  than  a  spirit  impregnated  with  the  essential  oil  of 
the  ingredient,  it  becomes  necessary  that  this  spirit  should 
have  deposited  its  own.  Let  the  time  of  previous  diges- 
tion be  proportioned  to  the  tenacity  of  the  ingredients,  or 
the  ponderosity  of  their  oil. 

Thus,  cloves  and  cinnamon  require  a  longer  digestion 
before  they  are  distilled  than  calamus  aromaticus  or 
Drange-peel.  Sometimes  cohobation  is  necessary ;  for 
instance,  in  making  the  strong  cinnamon  cordial,  because 
the  essential  oil  of  cinnamon  is  so  extremely  ponderous 
that  it  is  difficult  to  bring  over  the  helm  with  the  spirit 
without  cohobation.  Let  the  strength  of  the  fire  be  pro- 
portioned to  the  ponderosity  of  the  oil  intended  to  be 
raised  with  the  spirit. 

Thus,  for  instance,  the  strong  cinnamon  cordial  requires 
a  much  greater  degree  of  heat  than  those  from  lax  vege- 
tables, as  mint,  balm,  &c. 

Let  a  due  proportion  of  the  finest  parts  of  the  essential 
oil  be  united  with  the  spirit — the  grosser  and  less  fra- 
grant parts  of  the  oil  not  giving  the  spirit  so  agreeable  a 


188  THE    COMPLETE   PRACTICAL   DISTILLER. 

flavour,  and  at  the  same  time  rendering  it  thick  and  un- 
sightly. This  may,  in  a  great  measure,  be  effected  hy 
leaving  out  the  feints,  and  making  up  to  proof  with  fine, 
soft  water  in  their  stead.  These  four  rules,  carefully  ob- 
served, will  render  this  extensive  part  of  distillation  very 
perfect  indeed. 

Nor  will  there  be  any  occasion  for  the  use  of  burnt- 
alum ,  white  of  eggs,  isinglass,  &c.  to  fine  down  cordials, 
for  they  will  presently  be  fine,  sweet,  and  pleasant  tasted, 
without  any  further  trouble.  Cordials  and  compounds 
of  various  kinds  are  now  made  to  suit  the  peculiar  taste 
of  almost  every  individual;  the  art  has  been  brought  to 
great  perfection. 


OF  SOME  OF  THE  PLANS  RESORTED  TO  FOR 
ADULTERATING  BRANDY. 

IT  is  truly  lamentable  to  see  how  far  men  will  allow 
themselves  to  be  carried  from  the  honourable  and  upright 
course  which  they  should  pursue,  for  the  purpose  of 
amassing  wealth  !  It  is  well  demonstrated  in  the  case 
now  under  consideration,  in  which  persons  will  put  into 
brandy  and  other  liquors  such  things  as  are  poisonous, 
knowing  the  deadly  influence  it  will  exert  on  those  who 
use  it. 

The  first  of  these  sophistications  is  performed  by  the 
•j,ddition  of  other  fermentable  matter  to  the  must  before 


ADULTERATION    OF   BRANDY.  189 

the  fermentation  takes  place,  which  increases  the  quantity 
in  proportion  to  the  increase  of  the  spirit  produced  by  the 
matter  so  added. 

The  quantity  of  ardent  spirit  being  thus  augmented  in 
order  to  render  it  wholesome,  it  is  therefore  less  corrected. 

This  kind  of  brandy  is  evidently  inferior  to  the  genu- 
ine, and  in  a  certain  degree  recedes  from  those  distilled 
spirits  which  are  reckoned  safe  and  wholesome.  Another 
method  is  by  adding  spirits  of  malt,  already  distilled,  to 
the  wine  or  fermented  must,  these  being  the  cheapest; 
but  they  must  have  been  previously  rectified  for  this 
purpose,,  and  indeed  for  making  any  palatable  spirituous 
liquors  whatever. 

The  depravity  of  this  kind  of  brandy  is  still  greater 
than  the  first,  as  it  comes  over  in  the  still  nearly  as 
so  much  ardent  spirit  mixed  with  the  brandy ;  and  it 
will  of  course  exert  its  noxious  qualities  on  those  who 
drink  it. 

Some  persons  adulterate  brandy  by  the  addition  of 
simple  rectified  spirit  or  by  counterfeit  brandy ;  but  the 
far  most  general  method  is  by  putting  a  counterfeit  kind 
to  the  genuine. 

This  counterfeit  brandy  is  made  of  malt  spirits,  first 
rectified,  and  then  dulcified  by  redistillation  of  acids.  The 
rectification  of  malt  spirit,  in  order  to  make  brandy,  is 
always  necessary,  on  account  of  its  being  impregnated 
with  a  proportion  of  empyreumatic  oil  in  the  first  distilla- 
tion, which  oil  is  commonly  called  the  "  feints." 

These  give  a  very  disgusting  taste  and  smell  to  the 
spirits  distilled.  The  substance  much  used  for  keeping 
down  the  feints  is  a  medicinal  preparation,  called  lapis 


190  THE    COMPLETE    PRACTICAL   DISTILLER. 

Cnfesnalis.  Its  effects,  with  the  redistillation,  bring  the 
ardent  spirit  to  that  state  in  which  it  abounds  with  nox- 
ious qualities,  and,  though  it  is  freed  of  the  feints,  has  a 
great  effect  upon  its  wholesomeness. 

This  lapis  infernalis  is  made  by  adding  lime  to  pearl- 
ash,  potash,  or  any  other  vegetable  alkaline  salt,  dissolved 
in  water ;  then  drawing  the  clear  fluid,  and  evaporating 
it  till  a  dry  mass  remains.  The  acid  used  in  the  prepa- 
ration of  counterfeit  brandy  is  commonly  called  "  spirit 
of  nitre,"  or  aqua-fords^  which,  when  combined  with  the 
rectified  spirit,  raises  a  flavour  and  taste  much  resembling 
those  of  brandy ;  but  if  a  certain  proportion  of  water  be 
mixed  with  such  brandy,  a  separation  of  the  ardent  spirit 
and  acid  immediately  follows.  The  noxious  effects  of  these 
on  the  health  of  those  who  drink  this  kind  of  brandy  are 
frequently  lamentable  in  the  extreme,  for  it  makes  a  com- 
plete wreck  of  their  mental  and  physical  powers ;  all  of 
which  blame  is  to  be  attached  to  those  who  adulterate  the 
brandy  for  the  purpose  of  becoming  rich,  though  in  doing 
so  they  make  dreadful  havoc  of  human  beings,  and  those, 
too,  who  most  of  all  others  contribute  to  their  success  in 
business,  for  they  consume  it,  being  led  astray  by  an  evil 
passion. 

But  in  regard  to  the  effects  of  deleterious  substances  on 
the  human  system,  I  have  spoken  at  length  in  another 
work,  written  by  me,  entitled  "  Detection  of  Fraud  and 
Protection  of  Health,"  published  in  Philadelphia  in  1852, 
to  which  the  reader  is  respectfully  referred 


SULPHURIC    ETHER.  191 


PROCESS  FOR  MAKING  LIME  WATER. 

THIS  is  conducted  after  the  following  plan  : — Take  8 
pounds  of  unslaked  lime ;  put  it  into  a  pail  or  tub,  and 
pour  on  it  3  quarts  of  water  to  dissolve  it :  in  about  an 
hour  after  add  3  gallons  more  of  water,  and  let  it  stand 
for  twenty-four  hours.  Then  pour  the  fine  off  into  a  cask, 
and  put  a  cock  in  it,  and  it  is  always  ready  for  use.  It 
is  the  impression  of  some  persons  that  lime  water  is  not 
healthy,  but  it  is  now  pretty  generally  admitted  that  it  is 
very  good  for  many  things  in  a  medicinal  point  of  view. 


PROCESS  OF  MAKING  SULPHURIC  ETHER. 

THIS  very  useful  medicinal  preparation,  which  is  ex- 
tensively used  at  the  present  day,  is  made  as  follows : — 
Take  of  oil  of  vitriol  and  rectified  spirits  of  wine,  each 
32  ounces.  Pour  the  spirit  into  a  glass  retort  that  will 
bear  the  sudden  heat,  and  pour  the  acid  at  once  upon  it ; 
mix  them  gradually  and  cautiously  together  by  gently 
shaking  the  retort,  and  immediately  distil  by  a  sand  heat 
prepared  beforehand  for  that  purpose,  the  recipient  being 
placed  in  a  vessel  of  snow  or  water. 

The  fire  should  be  so  regulated  that  the  liquor  may 


192  THE   COMPLETE    PRACTICAL   DISTILLER. 

boil  till  16  ounces  are  distilled,  when  the  retort  is  to  be 
removed. 

To  the  distilled  liquor  add  2  drachms  of  the  stronger 
common  caustic,  and  distil  again,  from  a  very  high  retort, 
with  a  very  gentle  fire,  the  recipient  being  placed,  as  be- 
fore, in  a  refrigeratory. 

Continue  the  distillation  till  10  ounces  are  drawn  off. 
To  the  acid  residuum,  after  the  distillation,  if  you  pour 
16  ounces  of  rectified  spirit  of  wine,  and  repeat  the  distil- 
lation, more  etherial  liquor  may  be  obtained,  and  this 
process  may  be  repeated  several  times.  The  preparation 
of  this  singular  fluid  has  long  been  confined  to  a  few 
hands;  for,  though  several  processes  have  been  published 
for  obtaining  it,  the  success  of  most  of  them  is  precarious, 
and  some  of  them  are  accompanied  with  danger  to  the 
operator. 

Where  the  dulcified  spirit  only  is  the  object,  the  me- 
thod as  before  directed  for  it  succeeds  to  perfection ;  but 
when  it  is  made  with  a  view  to  the  other,  a  variation 
is  necessary,  for  only  a  small  quantity  of  ether  can  be 
separated  from  the  spirit  so  prepared.  There,  the  distil- 
lation is  performed  with  an  equable  and  gentle  heat; 
here,  the  fire  should  be  hastily  raised,  so  as  to  make  the 
liquor  boil,  for  on  this  circumstance  the  produce  of  ether 
principally  depends.  Etber  is  the  lightest,  most  volatile, 
and  inflammable  of  all  known  liquids. 

It  is  lighter  than  the  most  highly  rectified  spirit  of 
wine,  in  proportion  of  about  7  to  8.  A  drop  let  fall  on 
the  hand  evaporates  almost  in  an  instant,  scarcely  render- 
ing the  part  moist. 

It  does  not  mix  but  in  small  quantity  with  water,  spi- 


SULPHURIC  ETHER.  193 

rit  of  wine,  alkaline  lixivia,  volatile  alkaline  spirits,  or 
acids ;  but  is  a  powerful  dissolvent  for  oils,  balsams,  re- 
sins, and  other  analogous  substances. 

It  has  a  fragrant  odour,  which,  in  consequence  of  the 
volatility  of  the  fluid,  is  diffused  through  a  large  space. 
Its  medicinal  virtues  are,  too,  well  known ;  it  acts  on  the 
nervous  system  with  great  power,  rendering  the  person 
entirely  insensible  if  taken  by  inhalation;  and  when 
taken  into  the  stomach,  in  combination  with  other  sub- 
stances, has  a  soothing  influence,  easing  pain  and  procur- 
ing rest. 

It  is  -an  excellent  remedy  for  headache,  used  in  combi- 
nation as  follows : — 

Take  of  Sulphuric  ether 1  ounce, 

"         Chloroform i      " 

«         Cologne J      " 

"         Laudanum 1  tea-spoonful. 

Some  of  this  mixture  should  be  put  into  a  saucer  or  other 
suitable  vessel ;  then  linen  cloths  should  be  soaked  in  it 
and  laid  on  the  temples,  or  whatever  part  of  the  head  may 
be  affected. 

It  is  also  a  pleasant  disinfecting  agent,  used  in  the  sick- 
chamber  :  cloths  dipped  in  it  and  laid  over  any  part  where 
there  is  pain  will  have  a  grateful  influence,  temporary  if  not 
permanent,  and  thus  give  time  for  the  exhibition  of  other 
remedies  with  a  view  to  removing  the  cause  or  causes  of 
the  particular  affection.  It  can  be  taken  internally  in 
doses  of  from  5  to  40  drops,  according  to  the  age  of  the 
patient  or  the  exigency  of  the  case ;  it  should  be  taken 
in  a  mixture  of  wine  and  water,  and  swallowed  imme 

17 


191  THE    COMPLETE    PRACTICAL   DISTILLER. 

diately  after  being  dropped  from  the  vial,  as  it  cxhaleaf 
very  soon  after  being  exposed  to  the  atmosphere. 


INSTRUCTIONS   FOR  MAKING  INFUSIONS, 
SPIRITUOUS   TINCTURES,  Ac. 

Tins  constitutes  an  important  part  of  the  business  for 
those  who  are  engaged  in  distilling  or  otherwise  dealing 
in  spirits.  Rectified  spirits  of  wine  is  the  direct  men- 
struum of  the  resins  and  essential  oils  of  vegetables,  and 
entirely  extracts  these  active  principles  from  various 
vegetable  matters,  which  yield  them  to  water  either  not 
at  all  or  only  in  part.  It  dissolves  likewise  the  sweet 
saccharine  matter  of  vegetables,  and  generally  those  parts 
of  animal  bodies  in  which  their  peculiar  smells  and  tastes 
reside. 

The  virtues  of  many  vegetables  are  extracted  almost 
equally  by  water  and  rectified  spirit;  but  in  the  watery 
and  spirituous  tinctures  of  them  there  is  this  difference, 
that  the  active  parts  in  the  watery  extractions  are  blended 
with  a  large  proportion  of  inert  gummy  matter,  on  which, 
their  solubility  in  this  menstruum  in  a  great  measure  de- 
pends, while  rectified  spirit  extracts  them  almost  pure 
from  gum. 

Hence,  when  the  spirituous  tinctures  are  mixed  with 
watery  liquors,  a  part  of  what  the  spirit  had  taken  up 
from  the  subject  generally  separates  and  subsides,  on 


TONIC  AND  ALTERATIVE   CORDIAL.  195 

account  of  its  having  been  freed  from  that  matter  which, 
being  blended  with  it  in  the  original  vegetable,  made  it 
soluble  in  water. 

However,  this  is  not  universal,  for  the  active  parts  of 
some  vegetables,  when  extracted  by  rectified  spirit,  are 
not  precipitated  by  water,  being  almost  equally  dissoluble 
in  both  menstrua.  Rectified  spirit  may  be  tinged  by 
vegetables  of  all  colours,  except  blue. 

The  leaves  of  plants  in  general,  which  give  out  but- 
little  of  their  natural  colour  to  watery  liquors,  communi- 
cate to  the  spirit  the  whole  of  their  green  tincture,  which, 
for  the.  most  part,  proves  elegant,  though  not  very 
durable. 


TONIC  AND  ALTERATIVE   CORDIAL. 

THIS  extremely  useful  and  tonic  compound,  which  is 
very  cheap,  and  at  the  same  time  easy  to  be  made,  is 
prepared  as  follows  :  —  Take  of  gentian-root,  sliced,  2 
ounces :  Curacoa  oranges,  1  ounce ;  Virginia  snake-root, 
half  an  ounce ;  cochineal,  10  grains ;  French  brandy,  2 
pints.  This  must  be  let  steep  for  three  days,  and  then 
strain  through  a  cloth. 

Of  this  a  table-spoonful  may  be  taken,  three  times  a 
day,  in  a  wine-glassful  of  cold  water.  It  strengthens  the 
digestive  powers  of  the  stomach,  increases  and  invigorates 
the  appetite,  and  arouses  the  secretions  generally,  but 
more  particularly  that  ef  the  liver. 


196  THE   COMPLETE   PRACTICAL    DISTfLLEB. 


AEOMATIC  BITTERS. 

ANOTHER  preparation,  somewhat  similar  to  the  one 
just  spoken  of,  will  here  be  given ;  it  is  superior  to  the 
former  in  several  respects.  There  are  substances  in  this 
compound  which  are  intended  to  make  it  more  agreeable 
to  the  taste,  and  at  the  same  time  more  generous  in  its 
influence  on  the  stomach.  It  is  thus  prepared : — Take 
of  gentian-root,  sliced,  2  ounces;  columbo-root,  bruised, 
half  an  ounce ;  bark  of  wild-cherry,  bruised,  1  ounce ; 
yellow  rind  of  Seville  orange-peel,  dried,  1  ounce ;  car- 
damom-seeds, freed  from  the  husk  and  bruised,  half  an 
ounce  ]  French  brandy,  3  pints.  Digest  without  heat, 
and  strain  off  the  bitters. 

A  table-spoonful  three  times  a  day,  just  before  eating, 
will  have  a  wonderful  effect  on  weak  and  debilitated  con- 
stitutions. 


PROCESS  FOR  MAKING  A  DIURETIC  AND 
STOMACHIC  COMPOUND. 

BY  the  term  "diuretic/'  we  mean  a  substance  that 
will  act  on  the  system  through  the  medium  of  the  kid 
neys,  and  thus  carry  off  much  effete  and  offensive  matter. 
This  compound  is  made  in  the  following  manner : — Take 
a  bottle  that  holds  2  or  3  quarts ;  put  into  it  2  pints  of 
good  brandy,  and  add  the  following  seeds,  well  beaten 


TINCTURE    OF    MUSK.  197 

together  in  a  mortar :  2  grains  of  angelica,  1  ounce  of 
coriander,  1  drachm  of  fennel,  the  same  of  aniseed,  and 
15  grains  of  juniper-berries ;  add  to  these  the  juice  of  2 
citrons,  with  the  dried  peels,  and  1  pound  of  sugar. 

The  whole  must  be  infused  in  the  bottle  for  four  or  five 
days ;  and  do  not  forget  to  shake  it  frequently  during  the 
time,  for  the  purpose  of  melting  the  sugar  and  extracting 
tbe  virtues  of  the  seeds. 

Afterward  strain  the  liquor  through  a  cloth,  to  purify ; 
then  put  it  up  in  bottles,  and  keep  it  well  stopped,  to  pre- 
vent it  from  deteriorating.  This  preparation  is  useful  in 
cases  of  vomiting,  pain  in  the  stomach  caused  by  eating 
some  article  of  food  which  did  not  agree  with  the  person, 
colic,  acidity  of  the  stomach,  difficulty  of  breathing,  and 
various  other  little  ailings  of  a  similar  character. 

The  dose  is  one  or  two  tea-spoonfuls,  taken  ID  a  wine- 
glassful  of  cold  water. 


PROCESS  FOR  MAKING  TINCTURE  OF  MUSK. 

MUSK  is  a  substance  which,  in  itself,  is  peculiar;  some 
persons  are  excessively  fond  of  it  as  a  perfume,  while 
others  cannot  tolerate  it  under  any  circumstances — in  fact, 
being  so  very  offensive  to  them  that  they  cannot  remain 
in  a  room  where  it  is.  I  suppose,  though,  that  in  some 
form  or  other,  most  persons  are  fond  of  musk  for  toilet 
purposes.  The  following  directions  will  enable  those  who 
wish  to  use  it  to  make  a  tincture  which  they  can  use  tp 
17* 


198  THE   COMPLETE    PRACTICAL    DISTILLER 

suit  their  own  particular  taste,  as  regards  strength,  &c. : — > 
Take  of  musk  and  white  sugar-candy,  each  1  drachm; 
rub  them  well  together  in  a  marble  mortar,  adding  by 
degrees,  during  the  rubbing,  5  ounces  of  rectified  spirit 
of  wine.  Put  the  whole  into  a  matrass  or  flask,  digest 
for  three  days  in  a  gentle  heat,  and  pour  off  the  clear  es- 
sence, which  must  be  kept  stopped  close  in  a  bottle. 

This  tincture  may  be  added  to  the  ordinary  "  cologne 
water,"  which  will  much  improve  its  odour,  or  it  may  be 
sprinkled  in  the  inside  of  trunks  for  the  purpose  of  scent- 
ing the  clothes ;  it  can  also  be  added  to  such  toilet  arti- 
cles as  may  seem  fit  or  desirable  to  the  person  using  it 


APPENDIX. 


PRACTICAL  DIRECTIONS  FOR  DISTILLING. 

FROM  THE  FREXC1I  OF  TH.  FLINZ, 

BREWER  AND  DISTILLER. 


PRELIMINARY    OBSERVATIONS.. 

THE  object  of  distillation  is  to  obtain  from  solid  matters 
as  corn,  beet  roots,  potatoes,  and  vegetable  products  gener- 
ally, a  spirituous  liquid ;  therefore  it  becomes  important 
to  establish  precise  rules  by  which  we  may  arrive  at  the 
best  results. 

The  crude  materials  are  submitted  to  four  essential 
operations : — 

I. — MACERATION  ; 
II. — FERMENTATION  ; 
III. — DISTILLATION  ; 
IV. — RECTIFICATION. 

The  art  of  distilling,  known  from  time  immemorial,  is 
not  in  itself  very  difficult.  However,  experience  proves 
that  the  operation  is  the  more  successful  and  lucrative  as 
there  has  been  more  exactness  applied  during  its  various 
stages.  Our  duty  is  therefore  to  point  out  with  exactitude 
the  best  way  to  obtain  the  most  advantageous  percentage. 

With  this  object,  we  shall  examine  the  different  opera- 
tions of  the  distiller,  and  shall  dwell  on  those  points  which 
are  often  neglected  or  overlooked  in  distilleries. 

We  use  the  Centigrade  thermometer  for  our  indications 
of  temperature. 

199 


200  APPENDIX. 

PART    FIRST. 
I. 

MACERATION. 

Maceration  consists  in  submitting  a  solid  body  to  the 
action  of  a  liquid,  in  order  to  disengage  one  or  several 
of  the  constituent  principles  of  the  primitive  substance. 

Generally,  the  solid  substance  is  a  mixture  of  rye  and 
malt  (we  shall  give  the  preparation  of  malt  further  on) ; 
and  the  liquid  is  water  at  a  certain  degree  of  temperature. 
The  object  is  to  produce  the  saccharification,  that  is  to 
say,  the  formation  of  the  saccharine  principle. 

We  have  said  "a  mixture  of  rye  and  malt,"  although 
the  term  '•  fleshy  fruits  "  would  be  more  correct.  Never- 
theless we  keep  the  word  rye,  because  on  account  of  its 
relatively  low  price,  it  is  the  most  generally  employed. 

Exactness  in  the  mode  of  operation  requires  all  our 
attention. 

It  is  needless  to  say  that,  in  order  to  work  advantageously, 
it  is  absolutely  necessary  that  the  vessel,  beck,  vat  or  tun 
should  be  clean  and  in  good  order. 

Modus  operandi.  Take  one  part  of  malt  and  four  of  rye, 
finely  ground,  generally  we  use  15  to  17  Kilogrammes — 
33  to  37.5  ft>s.  avoirdupois — of  the  ground  mixture  per 
hectolitre — 3.5  cubic  feet — of  the  capacity  of  the  vat,  in 
winter;  and  from  12 to  13  kilog. — 26.5  to  28.6  flbs. — in  sum- 
mer. These  proportions,  of  course,  are  approximative  and 
should  be  modified  according  to  the  temperature,  the  sea- 
son, and  the  experience  of  the  operator.  The  grain  and 
malt  should  be  well  mixed.  Put  this  mixture  into  the  vat 
where  there  is  already  about  1.5  litre  or  kilogramme  of 
water — 1.5  quart  for  each  kilogramme — about  2  Ibs. —  of  the 
ground  mixture.  The  temperature  of  the  water  is  from 
60°  to  70°  C.— 140°  to  158°  Ft.  This  quantity  of  water  is 
also  an  approximation,  because  the  power  of  absorption 
varies  greatly  with  the  various  kinds  of  flour.  The  opera- 
tor can  add  as  much  water  as  he  thinks  necessary,  provi- 
ded that  the  paste  be  firm  and  consistent,  and  at  the  same 
time,  thoroughly  moistened.  When  the  mixture  of  water 
and  flour  is  completed,  its  temperature  is  about  40°  (J. — 
104°  Ft. 


APPENDIX.  201 

Allow  the  mixture  to  stand  from  15  to  20  minutes, 
during-  which  time,  lactic  acid  will  be  formed;  then  add 
boiling  water  in  the  proportion  of  about  half  a  litre  (1  pint) 
for  each  kilogramme  (about  2  fbs.)  of  the  first  mixture. 
When  the  paste  has  become  thoroughly  mixed,  again  add 
boiling  water  in  the  proportion  of  about  1  to  1.5  litre  (1  to 
1.5  quart)  for  each  kilog.  (2  ft>s.)  of  flour. 

At  each  addition  of  water,  the  operator  must  be  careful 
to  note  the  temperature  of  the  mixture,  which  should  re- 
main between  60°  and  (57°  C.  (140°  and  152°.6  Ft.)  and 
never  above  70°  C.  (158°  Ft.),  for,  should  it  exceed  the 
latter  temperature,  the  operation  would  not  be  successful 
on  account  of  the  too  rapid  formation  of  sugar. 

After  the  third  addition  of  water,  the  vessel  is  covered, 
and  the  whole  allowed  to  rest  for  about  fifteen  minutes,  in 
order  to  obtain  a  uniform  temperature  in  the  mass  ;  then, 
the  mixture  is  thoroughly  worked  for  five  minutes,  arid 
again  left  covered  for  about  half  an  hour,  so  as  to  allow 
the  saccharification  to  become  perfected. 

Afterwards,  the  whole  mass  is  cooled  by  the  addition  of 
clear  spent  wash,  (distilled  residue.)  A  draught  of  air  is 
made  to  pass  through  the  room,  and,  if  there  Is  a  ventilator, 
cold  air  is  blown  upon  the  surface  of  the  mixture  during 
the  operation.  The  temperature  of  the  paste  is  to  be  de- 
creased in  a  ratio  with  the  temperature  of  the  liquids  which 
are  intended  to  fill  the  vats.  If  the  liquid,  whether  spent 
wash  or  water,  marks  10°  C.  (50°  Ft.),  the  temperature 
of  the  paste  should  be  lowered  down  to  50°  C.  (122°  Ft.)  ; 
if  the  former  marks  15°  0.  (59°  Ft.),  the  latter  will  have  to 
be  put  down  to  45°  C.  (113°  Ft.);  and  so  on,  for  each 
higher  degree  of  the  liquid  to  be  added,  the  temperature 
of  the  paste  is  to  be  previously  lowered  one  degree. 

Care  must  be  taken  if  it  requires  a  work  of  twenty-four 
hours,  to  keep  the  whole  at  a  temperature  between  30^ 
and  31°  C.  (86°  to  88°  Ft.),  for,  should  it  be  below  30°  C 
(86°  Ft.)  'the  fermentation  will  not  be  perfect;  and,  on  the 
other  hand,  a  temperature  above  31°  (J.  (88°  Ft.)  will  pro- 
duce a  large  loss  of  carbonic  acid  gas,  and  there  is  dangei 
that  acetic  fermentation  will  occur. 

The  vat  having  been  filled,  and  the  mixture  being  at  a 
temperature  of  31°  C.  (88°  Ft.),  the  mass  is  stirred  until 
the  paste  is  uniformly  and  thoroughly  distributed.  Then 
we  add  one-fourth  or  half  a  kilogramme  (0.5  to  1  flb.J  of 


202  APPENDIX. 

brewer's  yeast,  or  dry  yeast  of  Holland,  or  from  two  to 
three  litres  (2  to  3  quarts)  of  artificial  yeast  per  hectolitre 
(3.5  cubic  feet)  of  the  capacity  of  the  vat. 

TT. 

FERMENTATION. 

As  this  operation  is  mysterious  in  its  action,  and  begins 
and  ends  by  itself,  when  the  preceding  maceration  has 
been  properly  conducted,  we  shall  confine  ourselves  to  the 
enumeration  of  the  various  kinds  of  fermentation.  At  the 
same  time,  we  shall  indicate  the  characteristics  by  which 
we  may  ascertain  when  the  operation  proceeds  well  or  the 
reverse. 

There  are  five  kinds  of  fermentation  : 

Foaming  fermentation  ;  Vinous  fermentation;  Alcoholic 
fermentation;  Acetic  fermentation;  Putrid  fermentation. 

We  shall  briefly  examine  each  of  these  : — 

I.  Foaming   fermentation,   also   called   saccharine   fer- 
mentation, transforms   into   sugar  the  substances  which 
during  the  maceration  were  not  thoroughly  converted  into 
sugar.     The  operation  will  require  a  greater  or  less  length 
of  time  according  to  the  more  or  less  complete  saccharifi- 
cation  during  the  maceration. 

II.  Yinous  fermentation  is  the  stage  of  transition  be- 
tween foaming  fermentation  and 

III.  Alcoholic    fermentation,    which    transforms    into 
alcohol  the  product  of  the  preceding  fermentations. 

Alcoholic  fermentation  is  thorough  when  the  densimeter 
of  Gay-Lussac  marks  0°. 

In  Belgium,  the  liquors  seldom  mark  as  low  as  0°  after 
twenty-four  hours  ;  there  always  remains  a  certain  propor- 
tion of  und-ecomposed  sugar,  and  the  distillation  may  be 
proceeded  with  when  the  densimeter  marks  5°. 

If  the  fermentation  were  allowed  to  continue  long  enough 
for  the  densimeter  to  indicate  0°,  there  would  be  imminent 
danger  of 

IV.  Acetic  fermentation,  the  result  of  which  would  be 
the  production  of  vinegar,  and  which  itself  may  give  rise  to 

V.  Putrid  fermentation,  the  name  of  which  is  sufficient 
to  indicate  the  result. 

This  putrid  as  well  as  the  acetic  fermentation,  instead 
of  succeeding  the  alcoholic  fermentation,  may,  by  want  of 


APPENDIX.  203 

cleanliness  of  the  vat  and  utensils,  or  by  an  impure  spent 
wash,  occur  immediately  after  or  simultaneously  with  the 
vinous  fermentation.  This  always  occasions  great  loss, 
not  only  in  the  quantity,  but  also  in  the  quality  of  the 
products. 

When  the  fermentation  is  at  its  height,  we  must  pre- 
vent the  matter  running  over.  For  this  purpose,  take  one 
part  of  lard  and  one  of  green  soap,  and  with  this  mixture 
smear  the  inside  and  top  edges  of  the  vat ;  at  the  same 
time  touch  the  top  part  of  the  scum  or  foam  with  a  wooden 
stick  smeared  with  the  above  mixture.  Nevertheless,  we 
must  use  this  remedy  only  when  there  is  danger  of  run- 
ning over,  because  we  may  injure  the  fermentation  by 
stopping  it. 

CONDUCT  OF  THE  FERMENTING  OPERATION. — Four  or  six 
hours  after  the  yeast  has  been  put  into  the  vat,  a  crust  or 
cap  appears  at  the  surface  and  cracks  at  several  places. 
At  this  moment  the  vat  must  be  uncovered.  The  foam- 
ing fermentation  has  just  begun.  More  and  more  openings 
appear  in  the  cap,  and  a  sort  of  motion  takes  place  in  the 
vat,  while  more  or  less  muddy  bubbles  appear. 

We  may  judge  how  the  saccharification  proceeds  by  the 
color  of  these  bubbles  :  are  they  plainly  grayish  white,  then 
the  operation  is  incomplete ;  on  the  other  hand,  a  clear 
and  white  color  is  a  sign  that  the  saccharification  is  too 
much  advanced. 

This  fermentation  lasts  from  four  to  six  hours,  the  length 
of  time  depending,  however,  on  the  degree  of  saccharifica- 
tion already  attained  by  the  previous  operation. 

The  vinous  fermentation  immediately  succeeds  the  foam- 
ing fermentation.  We  must  note,  however,  that,  when 
the  maceration  has  been  well  conducted  and  the  sacchari- 
fication nearly  completed  from  a  pure  mash  made  in  good 
proportions,  the  foaming  fermentation  will  not  take  place, 
and  the  vinous  one  will  be  the  first  seen,  thus  producing  a 
saving  of  three  to  four  hours  time. 

The  vinous  fermentation  is  manifested  by  a  production 
of  bubbles  smaller  than  the  preceding  ones,  and  yellowish 
in  color.  This  fermentation  is  more  tumultuous  than  the 
former,  and  crackling  noises  are  heard  in  the  vat.  At  the 
same  time  Carbonic  acid  escapes,  and  the  production  of 
this  gas  is  the  more  rapid  as  the  temperature  of  the  liquid 
is  greater.  This  vinous  fermentation  lasts  about  six  hours. 


204  APPENDIX. 

It  is  at  the  beginning  of  this  fermentation  that  we  must 
prevent  the  contents  from  running  over. 

The  operation  proceeds  well  when  a  cap  or  crust  is 
formed  on  the  sides  of  the-  vat. 

During  the  vinous  fermentation  there  are  generally 
three  or  four  tumultuous  motions  by  which  the  contents 
may  run  over.  Then  another  crust  is  formed  at  the  sur- 
face, of  a  thickness  of  from  two  to  five  centimeters  (1  to  2 
inches),  and  even  exceeding  that.  This  crust  indicates 
the  end  of  the  vinous  and  the  beginning  of  the  alcoholic 
fermentation. 

There  is  sometimes  a  production  of  alcohol  during  the 
vinous  fermentation,  in  which  case,  this  becomes  blended 
with  the  alcoholic  fermentation.  The  latter  lasts  about 
six  hours. 

Since  so  much  time  is  required  for  the  various  fermenta- 
tions, it  becomes  important  that  time  should  not  be  lost 
during  the  maceration. 

The  end  of  the  alcoholic  fermentation  is  indicated  by  the 
cap  or  crust  diminishing  in  thickness,  then  falling  to  the 
bottom,  and  the  liquid  becomes  clear  and  calm  at  the  sur- 
face. By  inhaling  the  vapors,  a  vinous  and  sharp  sensa- 
tion is  felt. 

It  is  necessary  that  the  vat  should  be  covered  during 
the  whole  of  the  alcoholic  fermentation. 

The  fermenting  substances  becoming  naturally  heated 
during  the  operation,  we  will  remind  our  readers,  that 
their  temperature,  at  the  beginning,  is  best  ranging  be- 
tween 30°  and  31°  <J.  (86°  and  88°  Ft.). 

In  a  well  conducted  operation,  we  will  obtain  from  8  to 
8.5  litres  (2.11  to  2.24  gallons)  of  50  per  cent,  of  alcohol  per 
hectolitre  (3.53  cubic  feet)  of  liquid  in  the  vat,  or  58  to  60 
litres  (15.32  to  15.85  gallons)  of  the  same  alcohol  per  100 
kilogrammes  (220.55  Ibs.)  of  mixed  flour.* 

III. 

DISTILLATION. 

This  operation  consists  in  separating  the  alcohol  from  the 
substances  which  are  not  volatile.  To  effect  this,  we  use 

*  The  gallon  is  the  U.  S.  gallon  of  231  c.  inches;  and  the  50  per  cent,  al- 
cohol contains  50  volumes  ol  pure  alcohol  for  50  volumes*  of  water. 


APPENDIX.  205 

an  alembic  heated,  whether  by  the  direct  action  of  the 
tire,  or  by  steam,  or  what  is  still  better,  a  distilling-  column 
which  always  requires  steam.  The  latter  apparatus  gives 
a  great  economy  of  time,  and  with  it  we  need  not  fear  the 
burning1  of  the  substances  at  the  bottom  of  the  alembic, 
which  often  occurs  when  the  tire  is  directly  applied. 

Another  advantage  of  the  distilling  column  is  that  we 
avoid  the  agitation  of  the  matters,  otherwise  necessary, 
until  the  whole  is  at  the  point  of  ebullition,  in  order  to 
prevent  the  burning.  This  last  occurrence,  indeed,  not 
only  diminishes  the  quantity  of  the  products,  but  also 
their  quality,  by  imparting  to  them  a  disagreeable  taste, 
which  it  is  difficult  to  dispel. 

We  therefore  recommend  a  distilling  column  made  of 
from  13  to  17  compartments,  where  the  steam  enters  at 
the  bottom,  while  the  wash  (beer)  is  introduced  at  the  top. 

The  operator  will  begin  by  heating  the  empty  column 
with  steam,  until  the  condensed  water  runs  out  in  a  stream 
of  the  size  of  a  quill.  Then,  the  wash  or  beer  is  introduced 
at  the  top  by  means  of  a  forcing  pump. 

In  those  works  where  the  operator  has  not  at  his  dis- 
posal the  apparatus  for  direct  distillation  and  rectification, 
the  best  products  are  obtained  when  the  cocks  for  the  in- 
troduction of  the  wash  and  of  the  steam  are  so  regulated 
that  a  constant  stream  of  low  wines  marking  from  30°  to 
35°  of  the  alcohometer,*  is  obtained. 

On  the  other  hand,  with  apparatus  intended  for  distilling 
and  rectifying  at  the  same  time,  it  may  be  advantageous 
to  produce  high  wines  marking  from  55°  to  70°  of  the  alco- 
hometer.f 

IV. 

RECTIFICATION. 

This  operation  is  intended  to  remove  all  the  essential 
oils  and  foreign  substances  remaining  in  the  phlegms,  and 
thus  to  obtain  the  alcohol  in  the  greatest  state  of  purity. 

We  employ  an  alembic  heated  by  the  direct  action  of 

*  The  alcohometer  mostly  used  in  Belgium  and  France  is  that  of  Gay-Lussac, 
giving  the  decree  or  percentage  of  pure  alcohol  in  volumes.  There  is  very 
little  difference  between  the  alcohometers  of  Tralles  and  Gay-Lussac. 

f  The  low  or  high  wines  of  the  first  distilliation,  and  which  need  to  be  rec- 
tified, are  sometimes  culled  J'hlegms. 

18 


206  APPENDIX. 

the  fire,  or  preferably  by  steam  circulating  through  a  coil, 
In  the  latter  case  the  temperature  is  easily  regulated. 

It  is  advantageous  to  mix  the  phlegms  to  be  rectified 
with  one  or  two  litres  (1  to  2  quarts)  of  oak  charcoal, 
recently  burned,  and,  if  the  charcoal  has  been  left  exposed 
a  long  time,  to  submit  it  to  a  red  heat  in  a  closed  vessel, 
and,  when  cold,  to  pulverize  it. 

Bonoblack  or  animal  charcoal  is  better  than  wooden 
charcoal. 

We  may  also  add  to  the  phlegms  a  half  litre  (1  pint)  of 
freshly  bruised  juniper-berries. 

These  proportions  of  charcoal  and  berries  correspond  to 
three  or  five  hectolitres  (10.59  to  17.65  cubic  feet)  of  Geneva 
liquor,  to  be  obtained,  according  to  the  taste  and  aroma  of 
the  phlegms. 

The  same  as  for  the  distillation  proper,  the  operation  is 
begun  slowly,  and  the  heat  gradually  raised  until  the 
liquors  run  off  in  a  regular  and  continuous  stream. 

The  first  runnings  have  generally  an  ethereal  odor,  are 
not  clear,  and  their  taste  is  disagreeable ;  therefore,  the 
operator  must  collect,  according  to  the  size  of  the  ap- 
paratus, the  first  seven  to  twenty  litres  (7  to  20  quarts) 
running  out,  which  must  be  added  to  the  phlegms  or  wines 
of  the  next  operation. 

He  should  do  the  same  at  the  "end  of  the  operation, 
when  the  product  marks  only  45°,  because  a  bad  taste 
will  again  appear.  All  the  liquors  below  45°  are  also 
kept  for  a  subsequent  operation,  and  the  rectification  is 
ended  when  the  products  mark  only  11°  or  10°  of  the 
alcohometer. 

The  apparatus  where  the  distillation  and  rectification 
proceed  at  the  same  time  presents  the  advantages  over 
those  where  these  two  operations  are  separated,  that  in 
the  latter  case  there  is  always  a  loss  of  two  to  five  per 
cent.,  and  that  by  rectifying  directly,  the  running  liquors 
may  be  obtained  at  the  same  degree,  let  us  say  50°  ;  whereas 
by  a  separate  rectification,  the  products  mark  too  high  a 
degree  at  the  beginning,  and  run  low  at  the  end  of  the 
operation.  It  becomes,  therefore,  necessary  to  add  a 
certain  quantity  of  water  in  order  to  reduce  it  to  the 
standard  of  50°,  which  practice  is  very  often  injurious  to 
the  taste  of  the  liquors 


APPENDIX.  207 

PAET  SECOND. 

SPECIAL   OBSERVATIONS. 
I. 

BUILDINGS?. 

AVhen  it  is  desired  to  establish  a  distillery  we  must  be 
p.Areful  to  choose  a  healthy  place  with  plenty  of  free  space 
around  it;  and  if  it  becomes  necessary  to  use  old  build- 
ings, it  is  absolutely  necessary  to  drain  and  purify  the 
place,  so  that,  in  the  future,  no  cause  of  local  urihealthi- 
ness  may  hinder  or  disturb  the  operations. 

The  "buildings  themselves  should  be  so  constructed  or 
transformed,  that  it  will  always  be  possible  to  allow  draughts 
of  air  to  circulate  through  the  works. 

The  disposition  of  the  various  parts  of  the  building  must 
l>o  both  compact  and  suitable;  that  is  the  boilers,  the  ma- 
chinery, and  the  distilling  apparatus  be  near  each  other  in 
the  central  portion ;  the  fermenting  vats  on  one  hand,  and  . 
the  mills  and  store-rooms  on  the  other,  to  form  the  sides. 

In  well  constructed  works,  the  rectified  Geneva  runs 
directly  from  the  cooling-worm  into  casks,  barrels  or  other 
special  reservoirs  in  the  store-room,  so  that,  without  pump- 
ing it  again,  it  may  be  put  directly  into  the  barrels  in- 
tended for  delivery. 

The  distilling  column  and  the  cooling-worm  should  be 
five  metres  (about  16  feet)  above  the  ground.  With  this 
arrangement,  a  syphon  is  employed  to  draw  off  the  spent 
wash  or  slop  into  a  settling  vat,  from  whence  the  clear 
liquors  may  be  decanted,  while  the  solid  residue  is  allowed 
to  fall  into  other  reservoirs  to  be  used  for  feeding  cattle. 

The  clear  and  settled  spent  wash  is  easily  decanted  into 
other  coolers  by  means  of  spouts,  and,  at  the  proper  time, 
is  used  in  the  macerating  and  fermenting  vat. 

Such  an  arrangement  of  vats  renders  only  two  pumps 
necessary  : — One  for  water,  the  other  for  the  beer — while 
in  other  distilleries  where  this  disposition  is  not  followed, 
eight  or  even  ten  pumps  are  employed. 


208  APPENDIX. 

II. 


As  a  rule,  all  the  utensils  which  belong  to  the  distillery 
should  be  made  of  copper,  to  insure  cleanliness  in  the 
operations.  Iron  is  objectionable  on  account  of  the  rust. 

It  is  needless  to  add  that  the  greatest  cleanliness  in 
everything  is  indispensable  in  distilleries.  Therefore  the 
copper  utensils  should  be  the  subject  of  constant  atten- 
tion. The  cooling  vats  are  preferably  made  of  copper. 
But  when  wooden  vats  are  employed,  and  the  works  are  in 
operation,  it  is  sufficient  now  and  then,  to  whitewash  the 
inside  of  the  vats  with  a  thin  milk  of  lime,  which  is  allowed 
to  remain  for  half  an  hour,  and  is  afterwards  carefully 
rinsed  out  with  pure  water.  When  a  stoppage  occurs,  the 
inside  of  the  coolers  arid  other  vats  receives  a  thick  coat 
of  lime,  and  the  vessels  are  also  filled  with  water  which  is 
renewed  every  ten  days. 

A  strict  observance  of  these  rules  of  cleanliness  will 
secure  the  operator  from  the  occurrence  of  acetic  and 
putrid  fermentations. 

We  also  recommend  the  washing,  now  and  then,  of  all 
the  wooden  utensils  with  a  solution  of  bicarbonate  of  soda, 
which  neutralizes  all  the  acids  impregnating  the  wooden 
substances.  This  same  solution  is  also  advantageous  for 
cleaning  those  recesses  and  parts  of  the  works  which  are 
difficult  of  access,  and  are,  therefore,  neglected  in  the 
ordinary  washings. 

III. 

MACERATION. 

Those  substances,  in  which  the  sugar  is,  if  we  are 
allowed  the  expression,  kept  suspended  in  a  free  state, 
such  as  honey,  molasses,  and  the  juice  of  beet-roots,  car- 
rots, plums,  apricots,  etc.,  require  no  maceration.  It  is 
sufficient  to  dissolve  the  sugar  in  water  hot  enough  to 
obtain  a  temperature  of  30°  to  31°  C.  (86°  to  88°  Ft.), 
which  is  necessary  for  starting  the  fermentation  for  an 
operation  which  requires  24  hours. 

Water  is  added  in  sufficient  quantity  to  have  the  whole 
mass  marking  5°  of  the  hydrometer  for  syrups,  which 


APPENDIX.  209 

corresponds  to  50°  of  the  densimeter  of  Gay-Lussac.  In- 
deed the  most  dense  liquid  which  may  be  distilled,  that 
is  to  say  water  saturated  with  sugar,  marks  40°  of  the 
hydrometer  for  syrups,  or  400°  of  the  Gay-Lussac's 
densimeter. 

The  juice  of  fruits,  beet-roots,  carrots,  plums,  apricots, 
etc.,  may  be  obtained  in  two  different  ways  : — 

(a.)  The-  raw  fruits  are  rasped,  and  then  pressed. 

(6.)  After  boiling  in  water,  the  fruits  are  pressed. 

The  maceration  of  potatoes  requires  a  previous  steaming 
of  the  tubercle,  which  is  then  mashed  in  an  appropriate  ma- 
chine. The  malt  is  put  first  into  the  vat,  in  the  propor- 
tion of  one  part  of  malt  to  four  of  potatoes  ;  then  the  hitter, 
just  mashed,  are  added  slowly  and  gradually  so  as  to  give 
time  to  the  man  who  manipulates  the  mass,  to  make  a 
thorough  and  intimate  mixture.  The  remainder  of  the 
operation  is  exactly  as  we  have  explained  for  the  macera- 
tion of  corn  and  rye. 

Beets,  carrots,  etc.,  may,  as  regards  the  maceration,  be 
treated  like  potatoes,  but  the  proportion  of  malt  is  much 
smaller 

IV. 

FERMENTATION,  DISTILLATION  AND  RECTIFICATION. 

For  cooling  and  diluting  the  substances  in  course  of 
niceration,  we  employ  clear  spent  wash,  (clear  part  of 
slops,)  the  residuum  of  beer,  the  water  of  breweries,  or,  if 
none  of  these  liquids  are  at  our  disposal,  pure  water. 

Spent  wash  is  never  used  unless  in  admixture  with  one 
half,  or  at  least  one-third,  of  pure  water. 

There  are  two  principal  reasons  why  we  prefer  the  spent 
wash  to  the  other  liquors ;  first,  because  having  absorbed 
the  oxygen  of  the  air  it  helps  the  fermentation ;  second, 
because  it  marks  generally  several  degrees  of  the  densi- 
meter, which  shows  that  it  still  contains  a  certain  quantity 
of  sugar,  which  is  thus  put  to  account.  Experience  also 
proves  that  the  starch  suspended  in  the  spent  wasji  helps 
the  fermentation. 

The  fermentation  of  syrup,  honey,  and  of  saccharine 
substances,  in  general,  does  not  differ  from  that  of  corn, 
the  theory  of  which  has  already  been  explained. 

When  for  the  distillation  proper,  we  introduce  into  the 


210  APPENDIX. 

alembic  or  the  distilling  column  the  fermented  substances, 
these  should  be  previously  well  stirred,  in  order  to  obtain 
a  uniform  mixture ;  that  is  to  say,  we  should  endeavor  to 
have  the  solid  portions,  which  have  a  tendency  to  fall  to 
the  bottom  of  the  vessels,  kept  as  much  as  possible,  in 
suspension  in  the  mass  of  liquid. 

If  the  rectified  products  are  intended  to  be  sold  as  pure 
alcohol,  the  first  arid  last  runnings,  as  we  have  already 
said,  should  be  kept  apart,  until  a  sufficient  quantity  has 
been  gathered  for  a  special  rectification.  But,  there  again, 
the  last  runnings  will  have  a  bad  taste :  therefore,  we  must 
be  careful  to  collect  all  the  liquids  with  an  objectionable 
flavor  and  which  can  be  sold  for  the  manufacture  of 
varnishes. 

V. 


Brewer's  yeast,  when  new,  is  preferable  to  that  of 
Holland,  because  the  former  contains  certain  principles 
or  acids  which  aid  the  fermentation. 

These  active  principles  are  generally  to  be  found  in 
much  greater  quantity  in  the  vegetables  of  northern 
countries  than  in  those  of  southern  regions ;  and  it  is  one 
of  the  reasons  why  the  fermentation  is  more  easy  and  ra- 
pid in  northern  than  in  southern  countries,  if  comparative 
experiments  are  executed  with  local  products. 

If  it  is  difficult  to  obtain  sufficient  brewer's  yeast,  we  may 
employ  Holland  yeast.  But,  in  order  to  obtain  results  as 
advantageous  as  with  the  former,  we  recommend  to  add, 
for  each  kilogramme  (about  2  Ibs.)  of  Holland  yeast,  one 
litre  (about  1  quart)  of  a  decoction  of  hops,  made  by  boil- 
ing one  kilogramme  (2  Ibs.)  of  hops  in  ten  litres  (10  quarts) 
of  water  for  five  or  six  hours.  The  evaporated  water  must 
be  replaced  by  the  addition  of  water,  in  order  always  to 
have  the  same  quantity  of  water  boiling. 

This  mixture  of  yeast  and  decoction  of  hops  may  be 
made  two  or  three  days  in  advance. 

This  method  of  treating  Holland  yeast  presents  many 
and  important  advantages  :  the  yeast  may  be  kept  for 
several  days ;  the  strength  of  the  fermenting  principles  is 
increased,  and  the  essence  of  hops  imparts  to  the  product 
a  very  pleasant  aromatic  taste. 


APPENDIX.  211 

If  these  two  kinds  of  yeast  cannot  be  had,  the  distiller 
may  substitute  an  artificial  one  prepared  as  follows  :— 

One  part  of  malt  and  two  parts  of  wheat  flour  are  allowed 
to  macerate,  and  to  this  mixture  we  find  it  advantageous 
to  add  a  small  proportion  of  hops. 

We  follow,  on  a  small  scale,  the  method  which  we  have  ex- 
plained for  the  maceration  ;  hut  we  will  operate  at  a  temper- 
ature somewhat  lower,  from  5°  to  10°  0.  (9°  to  18°  Ft.). 
The  mixture  itself  ought  to  be  more  consistent,  arid  the 
thicker,  the  better.  When  the  paste  is  thoroughly  mixed, 
it  is  allowed  to  stand  about  15  minutes,  then  it  is  worked 
occasionally,  without  adding  any  liquid,  until  its  tempera- 
ture lias  been  lowered  to  35°  C.  (95°  Ft.) ;  after  which  the 
paste  is  worked  no  longer,  and  is  kept  in  an  uncovered 
vessel  in  a  moderately  hot  room. 

After  twelve  or  twenty-four  hours,  fermentation  sets  in 
spontaneously,  and  lasts  from  two  to  three  days,  accord- 
ing to  the  climate  and  the  quantity  of  matter  operated 
upon.  The  whole  mass  has  been  transformed  into  yeast 
when  the  fermentation  appears  to  have  done  its  work. 

The  proportion  of  artificial  yeast  is  about  four  or  five 
times  that  of  brewer's  yeast.  However,  there  is  nothing 
absolute  in  this  proportion  which  will  be  modified  by  the 
operator  according  to  his  own  experience. 

In  order  to  save  time,  and  when  it  is  necessary  frequently 
to  prepare  artificial  yeast,  a  portion  of  the  yeast  already 
made  may  be  used  to  hasten  the  fermentation  of  the  new 
mixture. 

YI. 


The  preparation  of  malt  consists  in  the  artificial  germina- 
tion of  barley.  A  vat,  half  filled  with  water,  receives  the 
barley  which  is  well  stirred  so  as  to  allow  the  bad  grains 
to  raise  and  float  on  the  top,  where  they  may  be  removed 
with  a  skimmer. 

In  summer,  the  water  must  be  changed  every  twelve 
hours;  in  winter  once  in  twenty-four  hours  is  sufficient. 

The  barley  is  sufficiently  softened  and  penetrated  by 
water  after  twenty-four  to  thirty  hours  in  summer,  and 
forty-eight  to  sixty  hours  in  winter. 

In  order  to  ascertain  if  the  barley  is  sufficiently  steeped, 


212  APPENDIX. 

we  take  a  grain  of  it ;  if  it  bends  easily  under  the  nail  with 
out  breaking  we  may  consider  it  as  being  in  a  proper  state, 
The  water  is  removed  from  the  back,  and  the  steeped 
barley  is  allowed  to  remain  there  for  lour  or  six  hours  in 
summer,  and  ten  or  twelve  hours  in  winter.  The  barley 
is  then  removed  from  the  back  and  spread  on  the  malting 
floor  in  layers  of  10  centimeters  deep  (4  inches)  in  winter, 
and  only  5  centimeters  (2  inches)  in  summer.  In  winter 
it  is  shovelled  every  twelve  hours,  and  in  summer,  every 
six  hours.  The  barley  is  thus  worked  until  it  begins 
to  present  a  point  (thus  showing  the  phenomenon  of 
germination,  when  the  embryo  sets  forth  two  gerras  or 
roots),  at  which  time  it  is  spread  in  layers  of  7  to  8  centi- 
meters thick  (3  inches)  in  warm  weather,  and  10  to  12 
centimeters  (4  to  5  inches)  in  cold. 

When  by  putting  the  hand  into  the  layer,  we  feel  a 
temperature  of  from  20°  to  25°  0.  (68°  to  77°  Ft.),  and 
more  firmness  of  the  grains,  and  when,  simultaneously,  a 
kind  of  dew  appears  at  the  surface  of  the  layers,  it  is  time 
to  shovel  the  grain,  taking  care  that  the  grains  on  the  in- 
side should  take  a  new  position  on  the  top  or  bottom  of 
the  layer,  and  conversely.  At  each  shovelful,  the  operator 
must  spread  the  barley  as  much  as  possible,  thus  putting 
each  grain  in  contact  with  the  air  which  favors  the  con- 
tinuation of  this*  artificial  vegetation.  Seven  or  eight 
hours  after  this  first  operation,  the  new  layer  presents  the 
same  phenomena,  and  requires  another  turning  over. 
This  is  done  three  times,  after  the  same  signs  have  pre- 
sented themselves. 

The  layer  of  the  third  operation  is  allowed  to  rest  for 
six  to  twelve  hours,  according  to  the  temperature. 

The  barley  will  have  acquired  all  the  qualities  of  malt, 
when,  by  opening  the  back  part  of  a  grain,  we  find  inside 
the  vegetable  germ  having  three-fourths  the  length  of  the 
grain  itself.  A  superior  product  presents  also  five  or  six 
filaments  which  are  each  twice  as  long  as  the  grain. 

The  grain  is  then  spread  out  in  a  well  ventilated  place, 
and  part  of  it  may  go  immediately  to  the  malt-kiln.  What 
is  waiting  to  be  dried  is  spread  and  turned  at  least  twice 
a  day. 

The  malt  kiln  should  be  heated  slowly  at  the  beginning, 
in  order  not  to  produce  a  horny  malt,  the  sugar  of  which 
Is  dissolved  with  difficulty.  The  portion  of  malt  in  course 


APPENDIX.  213 

of  drying"  should  be  turned  upside  down  and  conversely, 
every  hour,  or  at  least  every  other  hour.  When  the  gram 
is  easily  broken,  and  leaves  by  friction  streaks  like  those 
of  chalk,  then  the  grain  is  sufficiently  dried. 

We  will  remark  that,  if  the  malt  is  not  intended  for  im- 
mediate use,  the  greater  the  lapse  of  time  before  its  em- 
ployment, the  longer  should  it  be  dried ;  and  in  such  case, 
the  temperature  of  the  kiln  may  be  raised  to  from  40°  to 
45°  C.  (104°  to  113°  Ft.). 

After  being-  kiln  dried,  the  malt  is  bruised  by  some 
mechanical  contrivance  in  order  to  break  the  germs  and 
separate  them  from  the  grains. 

If  we  desire  to  use  the  malt  immediately,  we  may 
separate  the  germs  while  the  malt  is  still  warm  ;  but  if  it 
is  to  be  kept  for  a  certain  length  of  time,  the  germs  may 
be  left^to  be  removed  only  before  use. 

A  malt  intended  for  distilleries  will  be  found  sufficiently 
good  when,  before  being  kiln  dried,  the  vegetable  germ 
has  only  half  the  length  of  the  grain  itself. 

Instead  of  barley,  rye,  wheat,  oats,  etc.,  may  be  em- 
ployed for  the  manufacture  of  a  malt  intended  for  distill- 
ing purposes. 

VII. 

PRESERVATION  OF  SPIRITUOUS  LIQUORS. 

Every  one  knows  that  spirituous  liquors  of  a  certain 
age  are  more  highly  esteemed  than  those  recently  made. 
Therefore,  when  an  old  product  is  scarce,  it  becomes  ad- 
vantageous to  impart  to  a  new  one  the  qualities  of  the 
former,  that  is  to  say,  an  artificial  ageing  which  cannot  be 
distinguished  from  the  true  one. 

For  this  purpose,  instead  of  keeping  the  liquors  in 
cisterns,  which  are  generally  made  for  saving  room,  they 
must  be  put  into  barrels  or  casks.  The  wooden  staves  re- 
move the  essential  oils  which  impair  the  flavor,  and  the 
operation  is  aided  in  the  following  manner : — 

The  filled  barrels  are  put  into  a  room,  the  temperature 
of  which  is  raised  to  from  20°  to  30°  0.  (68°  to  86°  Ft,). 
When  the  liquid  has  reached  this  temperature,  the  room 
and  its  contents  are  allowed  to  cool  off.  This  heating  and 
cooling  is  repeated,  even  three  to  five  times.  In  this 
manner,  we  obtain  in  the  course  of  a  fortnight,  a  product 


214  APPENDIX. 

similar  in  quality  to  that  which  has  been  kept  one  year  in 
store-rooms. 

The  bung  hole  of  the  barrels  remains  open  during  the 
whole  time  of  the  operation,  and  the  loss  occasioned  by 
this  mode  of  working  is  equal  to  that  suffered  by  one  year 
of  ordinary  storage,  that  is  to  say  nearly  two  per  cent,  of 
the  whole. 

VIII. 

RAW  MATERIALS. 

It  is  generally  acknowledged  that  the  grains  harvested 
in  Champagne  are  better  than  those  of  Africa,  and  in 
general,  that  the  productions  of  the  north  are,  for  our  pur- 
pose, preferable  to  those  of  the  centre  and  south.  The 
products  harvested  on  sandy  and  light  soils  are  better 
than  the  corresponding  ones  grown  on  rich  ground  ;  so 
much  so,  that  with  equal  weights,  experience  proves  that 
the  former  give  a  product  from  5  to  10  per  cent,  greater 
than  the  latter,  and  this  is  equally  true  for  distilleries  or 
breweries. 

The  cause  is  due  to  an  active  principle  which  favors 
fermentation  in  distilleries,  gives  a  better  taste  and  flavor 
to  beer,  and  renders  it  more  easy  to  keep. 


INDEX. 


PAGE 

Acetic  Fermentation 202 

Adulterating  Brandy 188 

Advantages  of  Continuous  Distil- 
lation     36 

Alcoholic  Fermentation 202 

Alembic 46 

Alterative  Cordial 195 

American  "Apparatus 44 

Aniseed  Cordial 157 

Apparatus  for  Distillation 17,  40 

Apparatus  in  American  and  Eng- 
lish Distilleries 44 

Apparatus,  Selection  of. 165 

Appendix 199 

Apple  Brandy 135 

Areometer 184 

Aromatic  Bitters 196 

Arrack 124 

Aubergier  on  Spirit  of  Lees 179 

Balneum  Marise 46,  174 

Barley,  Advantage  of. 76 

Beet  Rasp 128 

Beet-Root  Molasses 170 

Beet-Root,  Spirits  of. 127 

Bitters,  Aromatic 196 

Blackamoor's  Head 47 

Bra n dies,   To  prevent  Deteriora- 
tion of. 95 

Brandy,  Adulteration  of. 188 

Brandy,  Cherry 146 

Brandy,  Distilling,  etc 93 

Brandy,  Raspberry 147 

Brandy  Shrub,  Process  for  Mak- 
ing   145 

Brewer's  Yeast 210 

Brewing  Hollands  Gin 101 

Buildings  for  Distilling 207 

Capital 47 

Caraway  Cordial 153 

Cellars... , 9 

Chaff. 77 

Charge  of  a  still 12 

Cherries,  Spirits  of. 183 


Cherry  Brandy,  Process  for  Mak- 
ing   146 

Cider  Spirits 135 

Cinnamon  Cordial 151 

Cinnamon  Water 158 

Citron  Cordial 15C 

Coals 75 

Coloring  Spirits 143 

Common  Process  of  Malt  Distill- 
ing     91 

Compound  Lavender  Water 160 

Compounds,  Distillation  of. 187 

Condensers 17 

Condenser,  Wine-warming 30 

Conduct  of  Fermentation 203 

Continuous  Distillation 26 

Cooler 31,  47 

Cordial,  Aniseed 152 

Cordial,  Caraway 153 

Cordial,  Cinnamon 151 

Cordial,  Citron 150 

Cordial,  Lovage 150 

Cordial,  Peppermint 152 

Cordial,  Tonic  and  Alterative 195 

Corne  d'Aboudance 2? 

Corn  for  Distilling 64 

Cucurbit 47 

Damask-Rose  Water 158 

Description  of  a  Distillery 9 

Deterioration  of  Brandies,  Preven- 
tion of 95 

Difficulties  in  Distilling 30 

Directions  for  Cordials,  etc 187 

Directions  for  Distilling 199 

Directions  to  a  Distiller 11 

Distillation 17,  204,  209 

Distillation,  Continuous 26 

Distillation  of  Common  Gin 106 

Distillation  of  Molasses 140 

Distillation  of  Rum 137 

Distillation  of  Simple  Waters 155 

Distillations,  Special 165 

Distiller,  Directions  to 11 

Disti'lery,  Description  of. 0 

215 


216 


INDEX. 


PAGE 

Distillery,  Fire  in 13 

Distilling  Brandy 93 

Distilling  Column 27 

Distilling,  Directions  for 199 

Distilling,  Malt 91 

Diuretic  Compound 196 

Double  Distilled  Rum 139 

Drying 74 

Dulcifying .-. 15 

Dutch  Geneva 98 

Eau  de  Beaute 162 

Eau  de  Luce 147 

Egg-plate 18 

Elder  Juice 145 

Empyreumatic  Oil 173 

English  Apparatus 44 

English  Method 81 

English  Vinegar 154 

Ether,  Sulphuric 191 

Explanation  of  Egg-plate 18 

Fecula,  Separation  of. 116 

Feints 12,  24 

Feints,  their  Uses,  etc 163 

Fermentation 70,  84,  202,  209 

Ferments 84 

Fining 14 

Fire  in  a  Distillery 13 

Flavoring  Spirits 143 

Fluid  Matter,  Distillation  of 166 

Foaming  Fermentation 202 

French  Method 79 

French  Noyau 151 

French  Process  of  Distilling  and 

Prepai'ing  Brandy 93 

French  Vinegar 153 

Fuel  for  Drying 75 

Gay-Lussac  on  Spirit  of  Lees 181 

General  Directions  for  Cordials,etc.  187 

Gin,  Common 106 

Gin,  Hollands 101 

Grain  used  in  Distilling 63 

Grapes 93 

Gravity  of  Worts 11 

Head 47 

Hippocrates'  Bag 16 

Hollands 98 

Hollands  Gin 101 

Holland  Yeast  210 

Hungary  Water 160 

Imperial  Ratafia 149 

Improved  Apparatus 37 

Inequality  of  Heat  Prevented 58 

Infusions 194 

Instructions    for    Making    Infu- 
sions, etc 194 


PAGB 

Instrument  for  Testing  Wines 184 

Instrument  to  Prevent  Inequal- 
ity of  Heat  in  Distillation 58 

Irish  Usquebaugh 148 

Jamaica  Rum 139 

Jessamine  Water 162 

Juice,  how  Obtained 209 

Kirsch-Wasser 133 

Lapis  Tnfernalis 190 

Lavender  Water 159 

Lavender  Water,  Compound 160 

Lees 172 


Lees  Ashes 178 

Lime  Water 191 

Lob 11 

Lovage  Cordial 150 

Luting 13 

Maceration 200,  208 

Male 211 

Malt  Distilling 91 

Malt  Whisky 96 

Malting 63 

Mashing 67 

Mashing  of  Potatoes 114 

Materials,  Raw 214 

Method,  English 81 

Method,  French 79 

Mode  of  Operating 32,  39 

-Root 170 


ola 


,  Beet-1 


Molasses,  Distillation  of. 140 

Musk,  Tincture  of. 197 

Nectar,  Process  for  Making 149 

Noyau,  French 151 

Oats  for  Distilling 64 

Observations  on  Special   Distilla- 
tions   165 

Oil,  Empyreumatic 173 

Operating,  Mode  of. 32 

Orange-flower  Water 158 

Orange  Wine 159 

Peach  Brandy 136 

Peppermint  Cordial 152 

Peppermint  Water 158 

Piquette 172 

Potatoes,  Mashing  of 114 

Potatoes,  Reduction  of. 112 

Potatoes,  Spirit  of. 106 

Preparation  of  Cordials,  etc 187 

Preparing  Brandy 93 

Preservation    of     Spirituous    Li- 
quors   213 

Prevention    of    Deterioration     of 
Brandies 95 


INDEX. 


217 


PAGE 

Prevention  of  Inequality  of  Heat.    58 

Process  of  Malting 63 

Putrid  Fermentation 202 

Raisin  Spirits 143 

Rasp,  Beet 128 

Raspberry  Brandy 147 

Rasping  Potatoes 116 

Ratafia,  Imperial 149 

Raw  Materials 214 

Receiver 45,  47 

Recovering 14 

Rectification 29,  89,  205,  209 

Rectification  into  Hollands  Gin  ...  103 

Rectifier 28 

Reduction  of  Potatoes 112 

Refrigerator 31 

Refrigeratory 47 

Regulator 32 

Repasses 24 

Reservoir 32 

Retorts/ 45 

Rice,  Spirits  of 124 

Rosemary  Water 157 

Rules  for  Determining  the  Rela- 
tive Value  and   Strength  of 

Spirits 164 

Rum 137 

Rum  Shrub,  Process  for  Making...  144 
Rye  for  Distilling 64 

Saccharification 68 

Sand  Bath 48 

Season  for  Malting 74 

Selection  of  Apparatus 165 

Separation  of  Fecula 116 

Shrub,  Brandy 145 

Shrub,  Rum 144 

Simple  Lavender  Water 159 

Simple  Waters,  Distillation  of. 155 

Special  Distillations 165 

Spirit  of  Potatoes 106 

Spirits 12 

Spirits,  Flavoring  and  Coloring  of,  143 

Spirits  of  Beet-Root 127 

Spirits  of  Cherries 133 

Spirits  of  Corn 63 

Spirits  of  Raisins 143 

Spirits  of  Rice 124 


PAGE 

Spirits,  Rules  for  Strength  and 

Value 164 

Spirituous  Liquors,  Preservation 

of. 213 

Spirituous  Waters 161 

Steeping 65 

Still,  Charge  of. 12 

Stills 17,  27,  51,  52 

Stills  for  Simple  Waters 156 

Stomachic  Compound 191 

Strength  of  Spirits,  Rules  for 164 

Sulphuric  Ether 191 

Tampot 18 

Tantern 23 

Testing  Wines 184 

Tinctures 194 

Tincture  of  Musk 197 

Tonic  and  Alterative  Cordial 195 

Uses  of  Feints 163 

Usquebaugh,  Irish 148 

Utensils  for  Distilling 208 

Value  of  Spirits,  Rules  for 164 

Vinegar,  English 154 

Vinegar,  French 153 

Vinous  Fermentation 202 

Water,  Cinnamon 158 

Water,  Compound  Lavender 160 

Water,  Damask-Rose 158 

Water,  Hungary 160 

Water,  Jessamine 162 

Water,  Lavender 159 

Water,  Lime "191 

Water  of  Cherries 133 

Water,  Orange-flower 158 

Water,  Peppermint 158 

Water,  Rosemary 157 

Waters,  Simple 155 

Waters,  Spirituous 161 

Wheat  for  Distilling 64 

Whisky,  Malt 96 

Wine,  Orange 159 

Wine-warming  Condenser 30 

Wines  for  Distillation 93 

Wines,  Testing  of. 184 

Worts,  Gravity  of. 11 

Yeast 210 


19 


CATALOGUE 

OF 

PRACTICAL  Al 


IFTJIBLZSIIIEID    BY 


IEKRY  CAREY  BAIED  &  CO., 

Industrial  Publishers  and  Booksellers, 
NO.    81O    WALNUT   STREET, 


43fr-  Any  of  the  Books  comprised  in  this  Catalogne  will  be  sent  by  mail,  free  of 
postage,  at  the  publication  price, 

Descriptive  Catalogue,  96  pages,  8vo>,  will  be  sent,  free  of  postage,  to  any 
one  who  will  furnish  the  publisher  with  his  address, 


ARLOT.— A  Complete  Guide  for  Coach  Painters. 

Translated  from  the  French  of  M.  ARLOT,  Coach  Painter ;  for  eleven 
years  Foreman  of  Painting  to  M.  Eherler,  Coach  Maker,  Paris.  By 
A.  A.  FESQUET,  Chemist  arid  Engineer.  To  which  is  added  an  Ap- 
pendix, containing  Information  respecting  the  Materials  and  the 
Practice  of  Coach  and  Car  Painting  and  Varnishing  in  the  United 
States  and  Great  Britain.  12mo $1.25 

ARMENGAUD,  AMOROUX,  and  JOHNSON.— The 
Practical  Draughtsman's  Book  of  Industrial  De- 
sign, and  Machinist's  and  Engineer's  Drawing 
Companion : 

Forming  a  Complete  Course  of  Mechanical  Engineering  and  Archi- 
tectural Drawing.  From  the  French  of  M.  Armengaud  the  elder,  Prof, 
of  Design  in  the  Conservatoire  of  Arts  and  Industry,  Paris,  and  MM. 
Armengaud  the  younger,  and  Amoroux,  Civil  Engfneers.  Rewritten 
and  arranged  with  additional  matter  and  plates,  selections  from  and 
examples  of  the  most  useful  and  generally  employed  mechanism  of 
the  day.  By  WILLIAM  JOHNSON,  Assoc.  lust.  C.  E.,  Editor  of  "  The 
Practical  Mechanic's  Journal."  Illustrated  by  50  folio  steel  plates, 

and  50  wood-cuts.    A  new  edition,  4to $10.00 

1 


2  HENRY  CAREY  BAIRD'S  CATALOGUE. 

ARRO  WSMITH.— Paper-Hanger's  Companion : 

A  Treatise  in  which  the  Practical  Operations  of  the  Trade  are  Sys- 
tematically laid  down  :  with  Copious  Directions  Preparatory  to  Paper- 
ing ;  Preventives  against  the  Effect  of  Damp  on  Walls  ;  the  Various 
Cements  and  Pastes  Adapted  to  the  Several  Purposes  of  the  Trade ; 
Observations  and  Directions  for  the  Panelling  and  Ornamenting  of 
Kooms,  etc.  By  JAMES  ARROWSMITH,  Author  of  "Analysis  of  Dra- 
pery," etc.  12mo.,  cloth $1.25 

ASHTON.— The  Theory  and  Practice  of  the  Art  of  De- 
signing Panry  Cotton  and  Woollen  Cloths  from 
Sample : 

Giving  full  Instructions  for  Reducing  Drafts,  as  well  as  the  Methods 
of  Spooling  and  Making  out  Harness  for  Cross  Drafts,  and  Finding 
any  Required  Reed,  with  Calculations  and  Tables  of  Yarn.  By 
FREDERICK  T.  ASHTON,  Designer,  West  Pittsfield,  Mass.  With  52 
Illustrations.  One  volume,  4to $10.00 

BAIRD.— Letters  on  the  Crisis,  the  Currency  and  the 

Credit  System. 
By  HENRY  CAREY  BAIRD.    Pamphlet 05 

BAIRD.— -Protection  of  Home  Labor  and  Home  Pro- 
ductions necessary  to  the  Prosperity  of  the  Ameri- 
can Farmer. 
By  HENRY  CAREY  BAIRD.    8vo.,  paper 10 

BAIRD.— Some  of  the  Fallacies  of  British  Free-Trade 
Revenue  Reform. 

Two  Letters  to  Arthur  Latham  Perry,  Professor  of  History  and  Politi- 
cal Economy  in  Williams  College.  By  HENRY  CAREY  BAIRD. 
Pamphlet 05 

BAIRD.— The  Rights  of  American  Producers,  and  the 

Wrongs  of  British  Free-Trade  Revenue  Reform. 
By  HENRY  CAREY  BAIRD.    Pamphlet 05 

BAIRD.— Standard  Wages  Computing  Tables  : 

An  Improvement  in  all  former  Methods  of  Computation,  so  arranged 
that  wages  for  days,  hours,  or  fractions  of  hours,  at  a  specified  rate  per 
day  or  hour,  may  be  ascertained  at  a  glance.  By  T.  SPANGLER  BAIRD. 
Oblong  folio $5.00 

BAIRD.— The  American  Cotton  Spinner,  and  Mana- 
ger's and  Carder's  Guide : 

A  Practical  Treatise  on  Cotton  Spinning ;  giving  the  Dimensions  and 
Speed  of  Machinery,  Draught  and  Twist  Calculations,  etc. ;  with 
notices  of  recent  Improvements:  together  with  Rules  and  Examples 
for  making  changes  iii  the  sizes  and  numbers  of  Roving  and  Yarn. 
Compiled  from  the  papers  of  the  late  ROBERT  H.  BAIRD.  12mo.  $1.50 


HENRY  CAREY  BAIRD'S  CATALOGUE.  3 

BAKER.— Long-Span  Railway  Bridges  : 

Comprising  Investigations  of  the  Comparative  Theoretical  and  Prac- 
tical Advantages  of  the  various  Adopted  or  Proposed  Type  Systems 
of  Construction ;  with  numerous  Formulae  and  Tables.  By  B.  BAKER. 
12mo .  .  .  $2.00 

BATJERMAN.— A  Treatise  on  the  Metallurgy  of  Iron  : 

Containing  Outlines  of  the  History  of  Iron  Manufacture,  Methods  of 
Assay,  and  Analysis  of  Iron  Ores,  Processes  of  Manufacture  of  Iron 
and  Steel,  etc.,  etc.  By  H.  BAUERMAN,  F.  G.  S.,  Associate  of  the 
Royal  School  of  Mines.  First  American  Edition,  Revised  and  En- 
larged. With  an  Appendix  on  the  Martin  Process  for  Making  Steel, 
from  the  Report  of  ABRAM  S.  HEWITT,  U.  S.  Commissioner  to  the 
Universal  Exposition  at  Paris,  1867.  Illustrated.  12mo.  .  $2.00 

BEANS. — A  Treatise  on  Railway  Curves  and  the  Loca- 
tion of  Railways. 
By  E.  W.  BEANS,  C.  E.     Illustrated.    12mo.    Tucks.     .     .       $1.50 

BELL.— Carpentry  Made  Easy : 

Or,  The  Science  and  Art  of  Framing  on  a  New  and  Improved  System. 
With  Specific  Instructions  for  Building  Balloon  Frames,  Barn  Frames, 
Mill  Frames,  Warehouses,  Church  Spires,  etc.  Comprising  also  a 
System  of  Bridge  Building,  with  Bills,  Estimates  of  Cost,  and  valuable 
Tables.  Illustrated  by  38  plates,  comprising  nearly  200  figures.  By 
WILLIAM  E.  BELL,  Architect  and  Practical  Builder.  8vo.  .  $5.00 

BELL. — Chemical  Phenomena  of  Iron  Smelting : 

An  Experimental  and  Practical  Examination  of  the  Circumstances 
which  determine  the  Capacity  of  the  Blast  Furnace,  the  Temperature 
of  the  Air,  and  the  proper  Condition  of  the  Materials  to  be  operated 
upon.  By  I.  LOWTHIAN  BELL.  Illustrated.  8vo.  .  .  $6.00 

BEMROSE.— Manual  of  Wood  Carving  : 

With  Practical  Illustrations  for  Learners  of  the  Art,  and  Original  and 
Selected  Designs.  By  WILLIAM  BEMROSE,  Jr.  With  an  Introduction 
by  LLEWELLYN  JEWITT,  F.  S.  A.,  etc.  With  128  Illustrations.  4to., 
cloth $3.00 

BICKNELL.— Village  Builder,  and  Supplement : 

Elevations  and  Plans  for  Cottages,  Villas,  Suburban  Residences, 
Farm  Houses,  Stables  and  Carriage  Houses.  Store  Fronts,  School 
Houses,  Churches,  Court  Houses,  and  a  model  Jail ;  also,  Exterior  and 
Interior  details  for  Public  and  Private  Buildings,  with  approved 
Forms  of  Contracts  and  Specifications,  including  Prices  of  Building 
r  Materials  and  Labor  at  Boston,  Mass.,  and  St.  Louis,  Mo.  Containing 
75  plates  drawn  to  scale;  showing  the  style  and  cost  of  building  in 
different  sections  of  the  country,  being  an  original  work  comprising 
the  designs  of  twenty  leading  architects,  representing  the  New  Eng- 
land, Middle,  Western,  and  Southwestern  States.  4to.  .  $10.00 


4  HENRY  CAREY  BAIRD'S  CATALOGUE. 

BLENKAKN. — Practical  Specifications  of  Works  exe- 
cuted in  Architecture,  Civil  and  Mechanical  Engi- 
neering, and  in  Road  Making  and  Sewering  : 

To  which  are  added  a  series  of  practically  useful  Agreements  and  Re- 
ports. By  JOHN  BLENKARN.  Illustrated  by  15  large  folding  plates. 
8vo.  $9.00 

J3LINN.— A  Practical  Workshop  Companion  for  Tin, 
Sheet-Iron,  and  Copperplate  Workers  : 

Containing  Rules  for  describing  various  kinds  of  Patterns  used  by 
Tin,  Sheet-Iron,  and  Copper-plate  Workers;  Practical  Geometry'; 
Mensuration  of  Surfaces  and  Solids;  Tables  <  f  the  Weights  of  Metals, 
Lead  Pipe,  etc. ;  Tables  of  Areas  and  Circumferences  of  Circles; 
Japan,  Varnishes,  Lackers,  Cements,  Compositions,  etc.,  etc.  By 
LEROY  J.  BLINN,  Master  Mechanic.  With  over  100  Illustrations. 
12mo $2.50 

BOOTH.— Marble  Worker's  Manual: 

Containing  Practical  Information  respecting  Marbles  in  general,  their 
Cutting,  Working,  and  Polishing ;  Veneering  of  Marble ;  Mosaics : 
Composition  and  Use  of  Artificial  Marble,  Stuccos,  Cements,  Receipts, 
Secrets,  etc.,  etc.  Translated  from  the  French  by  M.  L.  BOOTH. 
With  an  Appendix  concerning  American  Marbles.  12mo.,  cloth.  $1.50 

BOOTH  AND  MOKFIT.— The  Encyclopedia  of  Che- 
mistry, Practical  and  Theoretical : 

Embracing  its  application  to  the  Arts,  Metallurgy,  Mineralogy,  Ge- 
ology, Medicine,  and  Pharmacy.  By  JAMES  C.  BOOTH,  Melter  and 
Refiner  in  the  United  States  Mint,  Professor  of  Applied  Chemistry  in 
the  Franklin  Institute,  etc.,  assisted  by  CAMPBELL  MORFIT,  author 
of  "Chemical  Manipulations,"  etc.  Seventh  edition.  Royal  8vo., 
978  pages,  with  numerous  wood-cuts  and  other  illustrations.  .  $5.00 

BOX.— A  Practical  Treatise  on  Heat: 

As  applied  to  the  Useful  Arts  ;  for  the  Use  of  Engineers,  Architects, 
etc.  By  THOMAS  Box,  author  of  "  Practical  Hydraulics."  Illustrated 
by  14  plates  containing  114  figures.  12mo $5.00 

BOX.— Practical  Hydraulics  : 

A  Series  of  Rules  and  Tables  for  the  use  of  Engineers,  etc.  By 
THOMAS  Box.  12mo $2.50 

BROWN.— Five  Hundred  and  Seven  Mechanical 
Movements : 

Embracing  all  those  which  are  most  important  in  Dynamics,  Hydrau- 
lics, Hydrostatics,  Pneumatics,  Steam  Engines,  Mill  and  other  Gear-  ' 
ing,  Presses,  Horology,  and  Miscellaneous  Machinery  ;  and  including 
many  movements  never  before  published,  and  several  of  which  have 
only  recently  come  into  use.  By  HENRY  T.  BROWN,  Editor  of  the 
"  American  Artisan."  In  one  volume,  12mo.  .  .  .  $1.00 


HENRY  CAREY   BAIRD'S  CATALOGUE.  6 

BUCKMASTEB.— The  Elements  of  Mechanical  Phy- 
sics : 

Bv  J.  C.  BUCKMASTER,  late  Student  in  the  Government  School  of 
Mines ;  Certified  Teacher  of  Science  by  the  Department  of  Science 
and  Art ;  Examiner  in  Chemistry  and  Physics  in  the  Royal  College 
of  Preceptors ;  and  late  Lecturer  in  Chemistry  and  Physics  of  the 
Royal  Polytechnic  Institute.  Illustrated  with  numerous  engravings. 
In  one  volume,  12mo $1.50 

BULLOCK. — The  American  Cottage  Builder : 

A  Series  of  Designs,  Plans,  and  Specifications,  from  $200  to  $20,000, 
for  Homes  for  the  People;  together  with  Warming,  Ventilation, 
Drainage,  Painting,  and  Landscape  Gardening.  By  JOHN  BULLOCK, 
Architect,  Civil  Engineer,  Mechanician,  and  Editor  of  "  The  Rudi- 
ments of  Architecture  and  Building,"  etc.,  etc.  Illustrated  by  75  en- 
gravings. In  one  volume,  8vo $3.50 

BULLOCK.  —  The    Budiments    of   Architecture   and 
Building : 

For  the  use  of  Architects,  Builders,  Draughtsmen,  Machinists,  Engi- 
neers, and  Mechanics.  Edited  by  JOHN  BULLOCK,  author  of  "The 
American  Cottage  Builder."  Illustrated  by  250  engravings.  In  one 
volume,  8vo $3.50 

BURGH.— Practical  Illustrations  of  Land  and  Marine 

Engines : 

Showing  in  detail  the  Modern  Improvements  of  High  and  Low  Pres- 
sure, Surface  Condensation,  and  Super-heating,  together  wit,i  Land 
and  Marine  Boilers.  By  N.  P.  BURGH,  Engineer.  Illustrated  by 
20  plates,  double  elephant  folio,  with  text .  .  .  .  $21.00 

BTJBGH.— Practical  Bules  for  the  Proportions  Ox  Mo- 
dern Engines  and  Boilers  for  Land  and  Marine 
Purposes. 
By  X.  P.  BURGH,  Engineer.    12mo $1.53 

BUBGH.— The  Slide- Valve  Practically  Considered. 
By  N.  P.  BURGH,  Engineer.     Completely  illustrated.     12rao.      $2.00 

BYLES.— Sophisms  of  Free  Trade  and  Popular  Politi- 
cal Economy  Examined. 

By  a  BARRISTER  (Sir  JOHN  BARNARD  BYLES,  Judge  of  Common 

Pleas).    First  American  from  the  Ninth  English  Edition,  as  published 

by  the  Manchester  Reciprocity  Association.     In  one  volume,  12mo. 

$1.2.3 

P YBW.— The  Complete  Practical  Brewer : 

Or  Plain,  Accurate,  and  Thorough  Instructions  in  the  Art  of  Brewing 
Beer,  Ale,  Porter,  including  the  Process  of  making  Bavarian  Beer, 
all  the  Small  Beers,  such  as  Root-beer,  Ginger-pop,  Sarsaparilla- 
beer,  Mead,  Spruce  Beer,  etc.,  etc.  Adapted  to  the  use  of  Public 
Brewers  and  Private  Families.  By  M.  LA  FAYETTE  BYRN,  M  D. 
With  illustrations.  12mo $1.25 


6  HENRY  CAREY  BAIRD'S  CATALOGUE. 

BYBN. — The  Complete  Practical  Distiller : 

Comprising  the  most  perfect  and  exact  Theoretical  and  Practical  De- 
scription of  the  Art  of  Distillation  and  Rectification  ;  including  all  of 
the  most  recent  improvements  in  distilling  apparatus;  instructions 
for  preparing  spirits  from  the  numerous  vegetables,  fruits,  etc. ;  direc- 
tions for  the  distillation  and  preparation  of  all  kinds  of  brandies  and 
other  spirits,  spirituous  and  other  compounds,  etc.,  etc.  By  M.  LA 
FA YETTE  BYRN,  M.  D.  Eighth  Edition.  To  which  are  added,  Prac- 
tical Directions  for  Distilling,  from  the  French  of  Th.  Fling,  Brewer 
and  Distiller.  12mo. $1.50 

BYRNE. — Handbook  for  the  Artisan,  Mechanic,  and 
Engineer : 

Comprising  the  Grinding  and  Sharpening  of  Cutting  Tools,  Abrasive 
Processes,  Lapidary  Work,  Gem  and  Glass  Engraving,  Varnishing 
and  Lackering,  Apparatus,  Materials  and  Processes  for  Grinding  and 
Polishing,  etc.  By  OLIVER  BYRNE.  Illustrated  by  185  wood  en- 
gravings. In  one  volume,  8vo $5.00 

BYRNE.— Pocket  Book  for  Railroad  and  Civil  Engi- 
neers : 

Containing  New,  Exact,  and  Concise  Methods  for  Laying  out  Rail- 
road Curves,  Switches,  Frog  Angles,  and  Crossings;  the  Staking 
out  of  work;  Levelling;  the  Calculation  of  Cuttings;  Embankments; 
Earth-work,  etc.  By  "OLIVER  BYRNE.  18mo.,  full  bound,  pocket- 
book  form.  .  $1.75 

BYRNE.— The  Practical  Model  Calculator : 

For  the  Engineer,  Mechanic,  Manufacturer  of  Engine  Work,  Naval 
Architect,  Miner,  and  Millwright.  By  OLIVER  BYRNE.  1  volume, 
8vo.,  nearly  600  pages $4.50 

BYRNE.— The  Practical  Metal- Worker's  Assistant: 


The  Processes  Dependent  on  the  Ductility  of  the  Metals ;  Soldering ; 
and  the  most  Improved  Processes  and  Tools  employed  by  Metal- 
workers. With  the  Application  of  the  Art  of  Electro-Metallurgy  to 
Manufacturing  Processes ;  collected  from  Original  Sources,  and  from 
the  Works  of  Holtzapffel,  Bergeron,  Leupold,  Plumier,  Napier, 
Scoffern,  Clay,  Fairbairn,  and  others.  By  OLIVER  BYRNE.  A  new, 
revised,  and  improved  edition,  to  which  is  added  An  Appendix,  con- 
taining THE  MANUFACTURE  OF  RUSSIAN  SHEET-IRON.  By  JOHN 
PERCY,  M.  D.,  F.R.S.  THE  MANUFACTURE  OF  MALLEABLE  IRON- 
CASTINGS,  and  IMPROVEMENTS  IN  BESSEMER  STEEL.  By  A.  A. 
FESQUET,  Chemist  and  Engineer.  With  over  600  Engravings,  illus- 
trating every  Branch  of  the  Subject.  8vo $7.00 

Cabinet  Maker's  Album  of  Furniture: 

Comprising  a  Collection  of  Designs  for  Furniture.  Illustrated  by  48 
Large  and  Beautifully  Engraved  Plates.  In  one  vol.,  oblong  $3.50 


HENRY  CAREY   BAIRD'S  CATALOGUE.  7 

CALLINGHAM.— Sign  Writing  and    Glass   Emboss- 
ing: 

A  Complete  Practical  Illustrated  Manual  of  the  Art.  By  JAMES 
CALLINGHAM.  In  one  volume,  12mo $1.50 

CAMPIN. — A  Practical  Treatise  on  Mechanical  Engi- 
neering : 

Comprising  Metallurgy,  Moulding,  Casting,  Forging,  Tools,  Work- 
shop Machinery,  Mechanical  Manipulation,  Manufacture  of  Steam- 
engines,  etc.,  etc.  With  an  Appendix  on  the  Analysis  of  Iron  and 
Iron  Ores.  By  FRANCIS  CAMPIN,  C.  E.  To  which  are  added,  Obser- 
vations on  the  Construction  of  Steam  Boilers,  and  Remarks  upon 
Furnaces  used  for  Smoke  Prevention ;  with  a  Chapter  on  Explosions. 
By  11.  Armstrong,  C.  E.,  and  John  Bourne.  Rules  for  Calculating 
the  Change  Wheels  for  Screws  on  a  Turning  Lathe,  and  for  a  Wheel- 
cutting  Machine.  By  J.  LA  NlCCA.  Management  of  Steel,  Includ- 
ing Forging,  Hardening,  Tempering,  Annealing,  Shrinking,  and  Ex- 
pansion. And  the  Case-hardening  of  Iron.  By  G.  EDE.  8vo.  Illus- 
trated with  29  plates  and  100  wood  engravings  .  .  .  $6.00 

CAMPIN.— The  Practice  of  Hand-Turning  in  Wood, 
Ivory,  Shell,  etc. : 

With  Instructions  for  Turning  such  works  in  Metal  as  may  be  re- 
quired  in  the  Practice  of  Turning  Wood,  Ivory,  etc.  Also,  an  Appen- 
dix on  Ornamental  Turning.  By  FRANCIS  CAMPIN  ;  with  Numerous 
Illustrations.  12mo.,  cloth $3.00 

CAREY.— The  Works  of  Henry  C.  Carey : 
FINANCIAL  CRISES,  their  Causes  and  Effects.   8vo.  paper  ..       25 
HARMONY  OF  INTERESTS:  Agricultural,  Manufacturing,  and 
Commercial.    8vo.,  cloth      .        .        .        .        .        .  $1.50 

MANUAL  OF  SOCIAL  SCIENCE.  Condensed  from  Carey's  "  Prin- 
ciples of  Social  Science."  By  KATE  McKEAN.  1  vol.  12mo.  $2.25 
MISCELLANEOUS  WORKS  :  comprising  "  Harmony  of  Interests," 
"Money,"  "Letters  to  the  President,"  "  Financial" Crises,"  "  The 
Way  to  Outdo  England  Without  Fighting  Her,"  "Resources  of 
the  Union,"  "The  Public  Debt,"  "Contraction  or  Expansion?" 
"  Review  of  the  Decade  1857-'67,"  "  Reconstruction,"  etc.,  etc. 
Two  vols.,  8vo.,  cloth 

PAST,  PRESENT,  AND  FUTURE.    8vo $2.50 

PRINCIPLES  OF  SOCIAL  SCIENCE.     3  vols.,  8vo.,  cloth      $10.00 
THE  SLAVE-TRADE,  DOMESTIC  AND  FOREIGN ;  Why  it  Ex- 
ists, and  How  it  may  be  Extinguished  (1853).  8vo.,  cloth      .     $2.00 
LETTERS  ON  INTERNATIONAL  COPYRIGHT  (1867)        .        50 
THE  UNITY  OF  LAW  :  As  Exhibited  in  the  Relations  of  Physical, 
Social,  Mental,  and  Moral  Science  (1872).     In  one  volume,  8vo., 
pp.  xxiii.,  433.     Cloth $3.50 

CHAPMAN.— A  Treatise  on  Ropemaking : 

As  Practised  in  private  and  public  Rope  yards,  with  a  Description 
of  the  Manufacture,  Rules,  Tables  of  Weights,  etc.,  adapted  to  the 
Trades,  Shipping,  Mining,  Railways,  Builders,  etc.  By  ROBERT 
CHAPMAN.  24mo $1.50 


8  HENRY  CAREY  BAIRD'S  CATALOGUE. 

COLBURN.—  The  Locomotive  Engine  : 

Including  a  Description  of  its  Structure,  Rules  for  Estimating  its  Capa- 
bilities, and  Practical  Observations  on  its  Construction  and  Manage- 
ment. By  ZEKAH  COLBUKN.  Illustrated.  A  new  edition.  12mo.  $1.25 

CBAIK.  —  The    Practical   American    Millwright   and 

Miller. 

By  DAVID  CRAIK,  Millwright.  Illustrated  by  numerous  wood  en- 
gravings, and  two  folding  plates.  8vo  ......  $5.00 

BE  GRAFF.—  The  Geometrical  Stair  Builders'  Guide  : 

Being  a  Plain  Practical  System  of  Hand-Railing,  embracing  all  its 
necessary  Details,  and  Geometrically  Illustrated  by  22  Si  eel  Engrav- 
ings ;  together  with  the  use  of  the  most  approved  principles  of  Prac- 
tical Geometry.  By  SIMON  DE  GRAFF,  Architect.  4to.  .  $5.00 


KONINCK.-DIETZ.—  A  Practical  Manual  of  Che- 
mical Analysis  and  Assaying  : 

As  applied  to  the  Manufacture  of  Iron  from  its  Ores,  and  to  Cast  Iron, 
Wrought  Iron,  and  Steel,  as  found  in  Commerce.  By  L.  L.  DE  KON- 
INCK,  Dr.  Sc.,  and  E.  DIETZ,  Engineer.  Edited  with  Notes,  by  ROBERT 
MALLET,  F.R.S.,  F.S.G.,  M.I.C.E.,  etc.  American  Edition,  Edited 
with  Notes  and  an  Appendix  on  Iron  Ores,  by  A.  A.  FESQUET,  Chemist 
and  Engineer.  One  volume,  12mo.  .....  $2.50 

DUNCAN.—  Practical  Surveyor's  Guide: 

Containing  the  necessary  information  to  make  any  person,  of  common 
capacity,  a  finished  land  surveyor  without  the  aid  of  a  teacher.  By 
ANDREW  DUNCAN.  Illustrated.  12mo.,  cloth.  .  .  .  $1.25 

DTJPLAIS.—  A  Treatise  on  the  Manufacture  and  Dis- 
tillation of  Alcoholic  Liquors  : 

Comprising  Accurate  and  Complete  Details  in  Regard  to  Alcohol  from 
Wine,  Molasses,  Beets,  Grain,  Rice,  Potatoes,  Sorghum,  Asphodel, 
Fruits,  etc.  ;  with  the  Distillation  and  Rectification  of  Brandy,  Whis- 
key, Rum,  Gin,  Swiss  Absinthe,  etc.,  the  Preparation  of  Aromatic  Wa- 
ters, Volatile  Oils  or  Essences,  Sugars,  Syrups,  Aromatic  Tinctures, 
Liqueurs,  Cordial  Wines,  Effervescing  Wines,  etc.,  the  Aging  of  Brandy 
and  the  Improvement  of  Spirits,  with  Copious  Directions  and  Tables 
for  Testing  and  Reducing  Spirituous  Liquors,  etc.,  etc.  Translated 
and  Edited  from  the  French  of  MM.  DUPLAIS,  Aine  et  Jeune.  By 
M.  McKENNlE,  M.D.  To  which  are  added  the  United  States  Internal 
Revenue  Regulations  for  the  Assessment  and  Collection  of  Taxes  on 
Distilled  Spirits.  Illustrated  by  fourteen  folding  plates  and  several 
wood  engravings.  743  pp.,  8vo  .......  $10.00 

DUSSAUCE.  —  A  General  Treatise  on  the  Manufacture 
of  Every  Description  of  Soap  : 

Comprising  the  Chemistry  of  the  Art,  with  Remarks  on  Alkalies,  Sa- 
ponifiable  Fatty  Bodies,  the  apparatus  necessary  in  a  Soap  Factory, 
Practical  Instructions  in  the  manufacture  of  the  various  kinds  of  Soap, 
the  assay  of  Soaps,  etc.,  etc.  Edited  from  Notes  of  Larme,  Fontenelle, 
Malapayre,  Dufour,  and  others,  with  large  and  important  additions  by 
Prof.  H.  DUSSAUCE,  Chemist.  Illustrated.  In  one  vol.,  8vo.  .  $17.50 


HENRY  CAREY  BAIRD'S  CATALOGUE.  l> 

DUSSAUCE.— A  General  Treatise  on  the  Manufacture 
of  Vinegar : 

Theoretical  and  Practical.  Comprising  the  various  Methods,  by  the 
Slo\v  and  the  Quick  Processes,  with  Alcohol,  Wine,  Grain,  Malt,  Cider, 
Molasses,  and  Beets  ;  as  well  as  the  Fabrication  of  Wood  Vinegar,  etc., 
eic.  By  Prof.  H.  DUSSAUCE.  In  one  volume,  8vo.  .  .  $5.00 

DUSSAUCE.— A  New  and  Complete  Treatise  on  the 
Arts  of  Tanning,  Currying,  and  Leather  Dressing : 

Comprising  all  the  Discoveries  and  Improvements  made  in  France, 
Great  Britain,  and  the  United  States.  Edited  from  Notes  and  Docu- 
ments of  Messrs.  Sallerou,  Grouvelle,  Duval,  Dessables,  Labarraque, 
Payen,  Rene,  De  Fontenelle,  Malapeyre,  etc.,  etc.  By  Prof.  H.  DUS- 
SAUCE, Chemist.  Illustrated  by  212  wood  engravings.  8vo.  $25.00 

DUSSAUCE.— A  Practical  Guide  for  the  Perfumer  : 

Being  a  New  Treatise  on  Perfumery,  the  most  favorable  to  the  Beauty 
without  being  injurious  to  the  Health,  comprising  a  Description  of  the 
substances  used  in  Perfumery,  the  Formulae  of  more  than  1000  Prepa- 
rations-, such  as  Cosmetics,  Perfumed  Oils,  Tooth  Powders,  Waters, 
Extracts,  Tinctures,  Infusions,  Spirits,  Vinaigres,  Essential  Oils,  Pas- 
tels, Creams,  Soaps,  and  many  new  Hygienic  Products  not  hitherto 
described.  Edited  from  Notes  and  Documents  of  Messrs.  Debay,  La- 
nel,  etc.  With  additions  by  Prof.  H.  DUSSAUCE,  Chemist.  12mo. 

DUSSAUCE.— Practical   Treatise    on  the  Fabrication 

of  Matches,  Gun  Cotton,  and  Fulminating  Powders. 

By  Prof.  H.  DUSSAUCE.    12mo $3.00 

Dyer  and  Color-maker's  Companion: 

Containing  upwards  of  200  Receipts  for  making  Colors,  on  the  most 
approved  principles,  for  all  the  various  styles  and  fabrics  now  in  exist- 
ence ;  with  the  Scouring  Process,  and  plain  Directions  for  Preparing, 
Washing-off,  and  Finishing  the  Goods.  In  one  vol.,  12mo.  .  $1.25 

EASTON.— A  Practical  Treatise  on  Street  or  Horse- 
power Railways. 

Bv  ALEXANDER  EASTON,  C.E.  Illustrated  by  23  plates.  8vo., 
cloth $3.00 

ELDER,.— Questions  of  the  Day : 

Economic  and  Social.    By  Dr.  WILLIAM  ELDER.    8vo.       .        $3.00 

FAIRBAIRN.— The  Principles  of  Mechanism  and  Ma- 
chinery of  Transmission : 

Comprising  the  Principles  of  Mechanism,  Wrheels,  and  Pulleys, 
Strength  and  Proportions  of  Shafts,  Coupling  of  Shafts,  and  Engaging 
and  Disengaging  Gear.  By  Sir  WILLIAM  FAIRBAIRN,  C.E.,  LL.1X, 
F.R.S.,  F.G.S.  Beautifully  illustrated  by  over  150  wood-cuts.  In 
one  volume,  12mo $2.50 

FORSYTH.— Book  of  Designs  for  Headstones,  Mural, 

and  other  Monuments : 

Containing  78  Designs.  By  JAMES  FORSYTH.  With  an  Introduction 
by  CHARLES  BOUTELL,  M.  A.  4to.,  cloth $5.00 


10  HENRY  CAREY  BAIRD'S  CATALOGUE. 

GIBSON.— The  American  Dyer: 

A  Practical  Treatise  on  the  Coloring  of  Wool,  Cotton,  Yarn  and 
Cloth,  in  three  parts.  Part  First  gives  a  descriptive  account  of  the 
Dye  Stuffs ;  if  of  vegetable  origin,  where  produced,  how  cultivated, 
ami  how  prepared  for  use;  if  chemical,  their  composition,  specific 
gravities,  and  general  adaptability,  how  adulterated,  and  how  to  de- 
tect the  adulterations,  etc.  Part  Second  is  devoted  to  the  Coloring  of 
Wool,  giving  recipes  for  one  hundred  and  twenty-nine  different  colors 
or  shades,  and  is  supplied  with  sixty  colored  samples  of  Wool.  Part 
Third  is  devoted  to  the  Coloring  of  Raw  Cotton  or  Cotton  Waste,  for 
mixing  with  Wool  Colors  in  the  Manufacture  of  all  kinds  of  Fabrics, 
gives  recipes  for  thirty-eight  different  colors  or  shades,  and  is  supplied 
with  twenty-four  colored  samples  of  Cotton  Waste.  Also,  recipes  for 
Coloring  Beavers,  Doeskins,  and  Flannels,  with  remarks  upon  Ani- 
lines, giving  recipes  for  fifteen  different  colors  or  shades,  and  nine 
samples  of  Aniline  Colors  that  will  stand  both  the  Fulling  and  Scour- 
ing process.  Also,  recipes  for  Aniline  Colors  on  Cotton  Thread,  and 
recipes  for  Common  Colors  on  Cotton  Yarns.  Embracing  in  all  over 
two  hundred  recipes  for  Colors  and  Shades,  and  ninety-four  samples 
of  Colored  Wool  and  Cotton  Waste,  etc.  By  RICHARD  H.  GIBSON, 
Practical  Dyer  and  Chemist.  In  one  volume,  8vo.  .  .  $6.00 

GILBAE-T.— History  and  Principles  of  Banking  : 
A  Practical  Treatise.    By  JAMES  W.  GILBART,  late  Manager  of  the 
London  and  Westminster  Bank.     With  additions.     In  one  volume, 
8vo.,  600  pages,  sheep $5.00 

Gothic  Album  for  Cabinet  Makers : 

Comprising  a  Collection  of  Designs  for  Gothic  Furniture.  Illustrated 
by  23  large  and  beautifully  engraved  plates.  Oblong  .  .  $2.00 

GRANT.  —  Beet-root    Sugar   and   Cultivation   of  the 

Beet. 
By  E.  B.  GRANT.    12mo $1.25 

GRE  GOB, Y.— Mathematics  for  Practical  Men : 

Adapted  to  the  Pursuits  of  Surveyors,  Architects,  Mechanics,  and 
Civil  Engineers.  By  OLINTHUS  GREGORY.  8vo.,  plates,  cloth  $3.0fl 

GBJSWOLD. — Railroad  Engineer's  Pocket   Compan- 
ion for  the  Field : 

Comprising  Rules  for  Calculating  Deflection  Distances  and  Angles, 
Tangential  Distances  and  Angles,  and  all  Necessary  Tables  for  Engi- 
neers ;  also  the  art  of  Levelling  from  Preliminary  Survey  to  the  Con- 
struction of  Railroads,  intended  Expressly  for  the  Young  Engineer, 
together  with  Numerous  Valuable  Rules  and  Examples.  By  W. 
GRISWOLD.  12mo.,  tucks $1.75 

GUTJNEB..— Studies  of  Blast  Furnace  Phenomena. 

By  M.  L.  GRUNER,  President  of  the  General  Council  of  Mines  of 
France,  and  lately  Professor  of  Metallurgy  at  the  Ecole  des  Mines. 
Translated,  with  the  Author's  sanction,  with  an  Appendix,  by  L.  D.  B. 
Gordon,  F.  R.  S.  E.,  F.  0, S.  Illustrated.  8vo.  .  .  .  $2.50 


HENRY  CAREY  BAIRD'S  CATALOGUE.  U 

GUETTIER.— Metallic  Alloys: 

Being  a  Practical  Guide  to  their  Chemical  and  Physical  Properties?, 
their  Preparation,-  Composition,  and  Uses.  Translated  from  the 
French  of  A.  GUETTIER,  Engineer  and  Director  of  Foundries,  author 
of  "  La  Fouderie  en  France,"  etc.,  etc.  By  A.  A.  FESQUET,  Chemist 
and  Engineer.  In  one  volume,  12mo $3.00 


HARRIS.— Gas  Superintendent's  Pocket  Companion. 

By  HARRIS  &  BROTHER,  Gas  Meter  Manufacturers,  1115  and  1117 
Cherry  Street,  Philadelphia.    Full  bound  in  pocket-book  form    $1.00 


Hats  and  Felting: 

A  Practical  Treatise  on  their  Manufacture.  By  a  Practical  Hatter. 
Illustrated  by  Drawings  of  Machinery,  etc.  8vo.  .  .  .  $1.25 

HOFMANN.— A  Practical  Treatise  on  the  Manufac- 
ture of  Paper  in  all  its  Branches. 

By  CARL  HOFMANN.  Late  Superintendent  of  paper  mills  in  Ger- 
many and  the  United  States ;  recently  manager  of  the  Public  Ledger 
Paper  Mills,  near  Elkton,  Md.  Illustrated  by  110  wood  engravings, 
and  five  large  folding  plates.  In  one  volume,  4to.,  cloth;  398 
pages $15.00 

HUGHES.— American  Miller  and  Millwright's  Assist- 
ant. 

By  WM.  CARTER  HUGHES.  A  new  edition.   In  one  vol.,  12mo.  $1.50 

HURST.— A  Hand-Book  for  Architectural  Surveyors 
and  others  engaged  in  Building: 

Containing  Formulae  useful  in  Designing  Builder's  work,  Table  of 
Weights,  of  the  materials  used  in  Building,  Memoranda  connected 
with  Builders'  work,  Mensuration,  the  Practice  of  Builders'  Measure- 
ment, Contracts  of  Labor,  Valuation  of  Property,  Summary  of  the 
Practice  in  Dilapidation,  etc.,  etc.  By  J.  F.  HURST,  C.  E.  Second 
edition,  pocket-book  form,  full  bound $2.00 

JERVIS.— Railway  Property : 

A  Treatise  on  the  Construction  and  Management  of  Railways ;  de- 
signed to  afford  useful  knowledge,  in  the  popular  style,  to  the  holders 
of  this  class  of  property ;  as  well  as  Railway  Managers,  Officers,  and 
Agents.  By  JOHN  B.  JERVIS,  late  Chief  Engineer  of  the  Hudson 
River  Railroad,  Croton  Aqueduct,  etc.  In  one  vol.,  12mo.,  cloth  $2.00 

JOHNSTON.— Instructions  for  the  Analysis  of  Soils, 
Limestones,  and  Manures. 

By  J.  F,  W.  JOHNSTON.    12mo 


12  HENRY  CAREY  BAIRD'S  CATALOGUE. 

KEENE.— A  Hand-Book  of  Practical  Gauging : 

For  the  Use  of  Beginners,  to  which  is  added,  A  Chapter  on  Distills 
tion,  describing  the  process  in  operation  at  the  Custom  House  foi 
ascertaining  the  strength  of  wines.  By  JAMES  B.  KEENE,  of  H.  M. 
Customs.  8vo. $1.25 

KELLEY.— Speeches,  Addresses,  and  Letters  on  In- 
dustrial and  Financial  Questions. 

By  Hon.  WILLIAM  D.  KELLEY,  M.  C.  In  one  volume,  544  pages, 
8vo $3.00 

KENTISH.— A  Treatise  on  a  Box  of  Instruments, 

And  the  Slide  Rule ;  with  the  Theory  of  Trigonometry  and  Loga- 
rithms, including  Practical  Geometry,  Surveying,  Measuring  of  Tim« 
ber,  Cask  and  Malt  Gauging,  Heights,  and 'Distances.  By  THOMAS 
KENTISH.  In  one  volume.  12mo $1.25 

KOBELL.— ERNI.— Mineralogy  Simplified : 

A  short  Method  of  Determining  and  Classifying  Minerals,  by  means 
of  simple  Chemical  Experiments  in  the  Wet  Way.  Translated  from 
the  last  German  Edition  of  F.  VON  KOBELL,  with  an  Introduction  to 
Blow-pipe  Analysis  and  other  additions.  By  HENRI  ERNI,  M.  D., 
late  Chief  Chemist,  Department  of  Agriculture,  author  of  "  Coal  Oil 
and  Petroleum."  In  one  volume,  12mo.  .  .  .  .  $2.50 

LANDRIN.— A  Treatise  on  Steel : 

Comprising  its  Theory,  Metallurgy,  Properties,  Practical  Working, 
and  Use.  By  M.  H.  C.  LANDRIN,  Jr.,  Civil  Engineer.  Translated 
from  the  French,  with  Notes,  by  A.  A.  FESQUET,  Chemist  and  Engi- 
neer. With  an  Appendix  on  the  Bessemer  and  the  Martin  Processes 
for  Manufacturing  Steel,  from  the  Report  of  Abram  S.  Hewitt,  United 
States  Commissioner  to  the  Universal  Exposition,  Paris,  1867.  In  one 
volume,  12mo. $3.00 

LABKIN. — The  Practical  Brass  and  Iron  Pounder's 
Guide : 

A  Concise  Treatise  on  Brass  Founding,  Moulding,  the  Metals  and  their 
Alloys,  etc. :  to  which  are  added  Recent  Improvements  in  the  Manu- 
facture of  Iron,  Steel  by  the  Bessemer  Process,  etc.,  etc.  By  JAMES 
LARK  IN,  late  Conductor  of  the  Brass  Foundry  Department  in  Reany, 
Neafie  &  Go's.  Penn  Works,  Philadelphia.  Fifth  edition,  revised, 
with  Extensive  additions.  In  one  volume,  12mo.  .  .  $2.25 

LEA VITT.— Pacts  about  Peat  as  an  Article  cf  Fuel : 

With  Remarks  upon  its  Origin  and  Compos  tion,  the  Localities  in 
which  it  is  found,  the  Methods  of  Preparation  and  Manufacture,  and 
the  various  Uses  to  which  it  is  applicable  ;  together  with  many  other 
matters  of  Practical  and  Scientific  Interest.  To  which  is  added  a  chap- 
ter on  the  Utilization  of  Coal  Dust  with  Peat  for  the  Production  of  an 
Excellent  Fuel  at  Moderate  Cost,  specially  adapted  for  Steam  Service. 
By  T.  H.  LEAVITT.  Third  edition.  12mo.  .  .  .  $1.75 


HENRY  CAREY  BAIRD'S  CATALOGUE.  13 

LEROTJX,  C.  —  A  Practical  Treatise  on  the  Manufac- 
ture of  Worsteds  and  Carded  Yarns  : 

Com  pi 
to  Spii 

and  Fi.  _ 

and  Manufacturing  Carded  Yarns.  Translated  from  the  French  of 
CHARLES  LEROUX,  Mechanical  Engineer,  and  Superintendent  of  a 
Spinning  Mill,  by  HORATIO  PAINE,  M.  D.,  and  A.  A.  FESQUET, 
Chemist  and  Engineer.  Illustrated  by  12  large  Plates.  To  which  is 
added  an  Appendix,  containing  extracts  from  the  Reports  of  the  Inter- 

pointed 
orsted 

Machinery  and  Fabrics,  as  exhibited  in  the  Paris  Universal  Exposi- 
tion, 1867.  8vo.,  cloth  .........  $5.00 


national  Jury,  and  of  the  Artisans  selected  by  the  Committee  appoi 
by  the  Council  of  the  Society  of  Arts,  London,  on  Woollen  and  Wor 


LESLIE  (Miss).—  Complete  Cookery: 

Directions  for  Cookery  in  its  Various  Branches.  By  Miss  LESLIE. 
60th  thousand.  Thoroughly  revised,  with  the  addition  of  New  Re- 
ceipts. "  In  one  volume,  12mo.,  cloth  ......  $1.50 

LESLIE  (Miss).—  Ladies'  House  Book  : 

A  Manual  of  Domestic  Economy.    20th  revised  edition.    12mo.,  cloth. 

LESLIE  (Miss).—  Two  Hundred  Receipts  in  French 
Cookery. 

Cloth,  12mo. 

LIBBER.—  Assayer's  Guide  : 

Or,  Practical  Directions  to  Assayers,  Miners,  and  Smelters,  for  the 
Tests  and  Assays,  by  Heat  and  by  Wet  Processes,  for  the  Ores  of  all 
the  principal  Metals,  of  Gold  and  Silver  Coins  and  Alloys,  and  of 
Coal,  etc.  By  OSCAR  M.  LIEBER.  12mo.,  cloth.  ,  .  $1.25 

LOTH.—  The  Practical  Stair  Builder: 

A  Complete  Treatise  on  the  Art  of  Building  Stairs  and  Hand-Rails, 
Designed  for  Carpenters,  Builders,  and  Stair-Builders.  Illustrated 
with  Thirty  Original  Plates.  By  C.  EDWARD  LOTH,  Professional 
Stair-Builder.  One  large  4to.  volume.  ....  $10.00 

LOVE.—  The  Art  of  Dyeing,  Cleaning,  Scouring,  and 
Finishing,  on  the  Most  Approved  English  and 
French  Methods: 

Being  Practical  Instructions  in  Dyeing  Silks,  Woollens,  and  Cottons, 
Feathers,  Chips,  Straw,  etc.  Scouring  and  Cleaning  Bed  and  Window- 
Curtains,  Carpets,  Rugs,  etc.  French  and  English  Cleaning,  any 
Color  or  Fabric  of  Silk,  Satin,  or  Damask.  By  THOMAS  LOVE,  a 
Working  Dyer  and  Scourer.  Second  American  Edition,  to  which  are 
added  General  Instructions  for  the  Use  of  Aniline  Colors.  In  one 
volume,  8vo.,  343  pages.  .......  $5.00 


14  HENRY   CAREY    BAIRD'S   CATALOGUE. 

MAIN  and  BROWN.— Questions  on  Subjects  Con- 
nected with  the  Marine  Steam-Engine  : 

And  Examination  Papers :  with  Hints  for  their  Solution.  By  THOMAS 
J.  MAIN,  Professor  of  Mathematics,  Royal  Naval  College,  and  THOMAS 
BROWN,  Chief  Engineer,  R.  N.  12mo",  cloth.  .  .  .  $1.50 

MAIN  and  BROWN.— The  Indicator  and  Dynamo- 
meter : 

With  their  Practical  Applications  to  the  Steam-Engine.  By  THOMAS 
J.  MAIN,  M.  A.  F.  R.,  Assistant  Professor  Royal  Naval  College,  Ports- 
mouth, and  THOMAS  BROWN,  Assoc.  Inst.  C.  E.,  Chief  Engineer,  R. 
N.,  attached  to  the  Royal  Naval  College.  Illustrated.  From  the 
Fourth  London  Edition.  8vo. $1.50 

MAIN  and  BROWN.— The  Marine  Steam-Engine. 
By  THOMAS  J.  MAIN,  F.  R. ;  Assistant  S.  Mathematical  Professor  at 
the  Royal  Naval  College,  Portsmouth,  and  THOMAS  BROWN,  Assoc. 
Inst.  C.  E.,  Chief  Engineer  R.  N.  Attached  to  the  Royal  Naval  Col- 
lege.  Authors  of  "  Questions  connected  with  the  Marine  Steam-En- 
gine," and  the  "  Indicator  and  Dynamometer."  With  numerous  Illus- 
trations. In  one  volume,  Svo $5.00 

MARTIN.— Screw-Cutting  Tables,  for  the  Use  of  Me- 
chanical Engineers : 

Showing  the  Proper  Arrangement  of  Wheels  for  Cutting  the  Threads 
of  Screws  of  any  required  Pitch  ;  with  a  Table  for  Making  the  Uni- 
versal Gas-Pipe  Thread  and  Taps.  By  W.  A.  MARTIN,  Engineer. 
Svo 50 

Mechanics'  (Amateur)  Workshop: 

A  treatise  containing  plain  and  concise  directions  for  the  manipula- 
tion of  Wood  and  Metals,  including  Casting,  Forging,  Brazing,  Sol- 
dering, and  Carpentry.  By  the  author  of  the  "  Lathe  and  its  Uses." 
Third  edition.  Illustrated.  Svo $3.00 

MOLESWORTH.— Pocket-B9ok  of  Useful  Formulae 
and  Memoranda  for  Civil  and  Mechanical  Engi- 
neers. 

By  GUILFORD  L.  MOLESWORTH,  Member  of  the  Institution  of  Civil 
Engineers,  Chief  Resident  Engineer  of  the  Ceylon  Railway.  Second 
American,  from  the  Tenth  London  Edition.  In  one  volume,  full 
bound  in  pocket-book  form $2.00 

NAPIER. — A  System  of  Chemistry  Applied  to  Dyeing. 
By  JAMES  NAPIER,  F.  C.  S.  A  New  and  Thoroughly  Revised  Edi- 
tion. Completely  brought  up  to  the  present  state  of  the  Science,  inclu- 
ding the  Chemistry  of  Coal  Tar  Colors,  by  A.  A.  FESQUET,  Chemist 
and  Engineer.  With  an  Appendix  on  Dyeing  and  Calico  Printing,  as 
shown  at  the  Universal  Exposition,  Paris,  1867.  Illustrated.  In  one 
Volume,  8vo.,  422  pages $5.00 


HENRY  CAREY  BAIRD'S  CATALOGUE.  15 

NAPIER.— Manual  of  Electro-Metallurgy : 

Including  the  Application  of  the  Art  to  Manufacturing  Processes.  By 
JAMES  N  APIEK.  Fourth  American,  from  the  Fourth  London  edition, 
revised  and  enlarged.  Illustrated  by  engravings.  In  one  vol.,  8vo.  $2.00 

NASON.— Table  of  Reactions  for  Qualitative  Chemical 

Analysis. 

By  HENRY  B.  NASON,  Professor  of  Chemistry  in  the  Rensselaer  Poly- 
technic Institute,  Troy,  New  York.  Illustrated  by  Colors.  .  63 

NEWBERY.— Gleanings     from    Ornamental    Art    of 
every  style : 

Drawn  from  Examples  in  the  British,  South  Kensington,  Indian, 
Crystal  Palace,  and  M;her  Museums,  the  Exhibitions  of  1851  and  1862, 
and  the  best  English  and  Foreign  works.  In  a  series  of  one  hundred 
exquisitely  drawn  Plates,  containing  many  hundred  examples.  By 
ROBERT  NEWBERY.  4to $12.50 

NICHOLSON.— A  Manual  of  the  Art  of  Bookbinding : 

Containing  full  instructions  in  the  different  Branches  of  Forwarding, 
Gilding,  and  Finishing.  Also,  the  Art  of  Marbling  Book-edges  and 
Paper.  By  JAMES  B.  NICHOLSON.  Illustrated.  1-Jmo.,  cloth.  $2.25 

NICHOLSON.— The  Carpenter's  New  Guide: 
A  Complete  Book  of  Lines  for  Carpenters  and  Joiners.  By  PETER 
NICHOLSON.  The  whole  carefully  and  thoroughly  revised  by  H.  K, 
DAVIS,  and  containing  numerous  new  and  improved  and  original  De- 
signs for  Roofs,  Domes,  etc.  By  SAMUEL  SLOAN,  Architect.  Illus- 
trated  by  80  plates.  4to. 

NORRIS.— A  Hand-book  for    Locomotive    Engineers 
and  Machinists: 

Comprising  the  Proportions  and  Calculations  for  Constructing  Loco- 
motives ;  Manner  of  Setting  Valves ;  Tables  of  Squares,  Cubes,  Areas, 
etc.,  etc.  By  SKPTIMUS  NORRIS,  Civil  and  Mechanical  Engineer. 
New  edition.  Illustrated.  12mo.,  cloth $1.50 

NYSTROM.— On    Technological    Education,   and   the 
Construction  of  Ships  and  Screw  Propellers : 

For  Naval  and  Marine  Engineers.  By  JOHN  W.  NYSTROM,  late  Act- 
ing Chief  Engineer,  U.  S.  N.  Second* edition,  revised  with  additional 
matter.  Illustrated  by  seven  engravings.  12mo.  .  .  $1.50 

O'NEILL.— A  Dictionary  of  Dyeing  and  Calico  Print- 
ing: 

Containing  a  brief  account  of  all  the  Substances  and  Processes  in  use 
in  the  Art  of  Dyeing  and  Printing  Textile  Fabrics ;  with  Practical 
Receipts  and  Scientific  Information.  By  CHARLES  O'NEILL,  Ana- 
lytical Chemist ;  Fellow  of  the  Chemical  Society  of  London  ;  Member 
of  the  Literary  and  Philosophical  Society  r  f  Manchester  ;  Author  of 
"Chemistry  of  Calico  Printing  and  I>yeiiig."  To  which  is  added  an 
Essay  on  Coal  Tar  Colors  and  their  application  to  Dyeing  and  Calico 
Printing.  By  A.  A.  FESQUET,  Chemist  and  Engineer.  With  an  Ap- 
pendix on  Dyeing  and  Calico  Printing,  as  shown  at  the  Universal 
Exposition,  Paris,  1867.  In  one  volume,  8vo.,  491  pages.  .  $5.00 


16  HENRY  CAREY  BAIRD'S   CATALOGUE. 

ORT ON.— Underground  Treasures  : 

How  and  Where  to  Find  Them.  A  Key  for  the  Ready  Determination 
of  all  the  Useful  Minerals  within  the  United  States.  By  JAMES 
ORTON,  A.  M.  Illustrated,  12mo $1.50 

O3BORN. — American  Mines  and  Mining: 
Theoretically  and  Practically  Considered.    By  Prof.  H.  S.  OSBORN. 
Illustrated  by  numerous  engravings.     8vo.     (In  preparation.) 

OSBORN.— The  Metallurgy  of  Iron  and  Steel : 

Theoretical  and  Practical  in  all  its  Branches ;  with  special  reference 
to  American  Materials  and  Processes.  By  H.  S.  OSBORN,  LL.  D., 
Professor  of  Mining  and  Metallurgy  in  Lafayette  College,  Easton, 
Pennsylvania.  Illustrated  by  numerous  large  folding  plates  and 
wood-engravings.  8vo. $15.00 

OVERMAN.— The  Manufacture  of  Steel : 

Containing  the  Practice  and  Principles  of  Working  and  Making  Steel. 
A  Handbook  for  Blacksmiths  and  Workers  in  Steel  and  Iron,  Wagon 
Makers,  Die  Sinkers,  Cutlers,  and  Manufacturers  of  Files  and  Hard- 
ware, of  Steel  and  Iron,  and  for  Men  of  Science  and  Art.  By  FRED- 
ERICK OVERMAN,  Mining  Engineer,  Author  of  the  "  Manufacture  of 
Iron,"  etc.  A  new,  enlarged,  and  revised  Edition.  By  A.  A.  FESQUET, 
Chemist  and  Engineer $1.50 

OVERMAN.— The    Moulder   and    Pounder's    Pocket 
Guide : 

A  Treatise  on  Moulding  and  Founding  in  Green-sand,  Dry-sand,  Loam, 
and  Cement;  the  Moulding  of  Machine  Frames,  Mill-gear,  Hollow- 
ware,  Ornaments,  Trinkets,  Bells,  and  Statues  ;  Description  of  Moulds 
for  Iron,  Bronze,  Brass,  and  other  Metals ;  Plaster  of  Paris,  Sulphur, 
Wax,  and  other  articles  commonly  used  in  Casting ;  the  Construction 
of  Melting  Furnaces,  the  Melting  and  Founding  of  Metals  ;  the  Com- 
position of  Alloys  and  their  Nature.  With  an  Appendix  containing 
Receipts  for  Alloys,  Bronze,  Varnishes  and  Colors  for  Castings ;  also, 
Tables  on  the  Strength  and  other  qualities  of  Cast  Metals.  By  FRED- 
ERICK OVERMAN,  Mining  Engineer,  Author  of  "The  Manufacture 
of  Iron."  With  42  Illustrations.  12mo $2.00 

Painter,  Gilder,  and  Varnisher's  Companion : 

Containing  Rules  and  Regulations  in  everything  relating  to  the  Arts 
of  Painting,  Gilding,  Varnishing,  Glass-Staining,  Graining,  Marbling, 
Sign-Writing,  Gilding  on  Glass,  and  Coach  Painting  and  Varnishing ; 
Tests  for  the  Detection  of  Adulterations  in  Oils,  Colors,  etc. ;  and  a 
Statement  of  the  Diseases  to  which  Painters  are  peculiarly  liable,  with 
the  Simplest  and  Best  Remedies.  Sixteenth  Edition.  Revised,  with 
an  Appendix.  Containing  Colors  and  Coloring  -  Theoretical  and 
Practical.  Comprising  descriptions  of  a  great  variety  of  Additional 
Pigments,  their  Qualities  and  Uses,  to  which  are  added,  Dryers,  and 
Modes  and  Operations  of  Painting,  etc.  Together  with  Chevreul's 
Principles  of  Harmony  and  Contrast  of  Colors.  12mo.,  cloth.  $1.50 


HENRY  CAREY   BAIRD'S  CATALOGUE.  17 

PALLETT.— The  Miller's,  Millwright's,  and  Engineer's 

Guide. 
By  HENRY  PALLETT.    Illustrated.    In  one  volume,  12mo.        $3.00 

PERCY.— The  Manufacture  of  Russian  Sheet-Iron. 
By  JOHN  PERCY,  M.D.,  F.R.S.,  Lecturer  on  Metallurgy  at  the  Royal 
School  of  Mines,  and  to  The  Advanced  Class  of  Artillery  Officers  at 
the  Royal  Artillery  Institution,  Woolwich  ;  Author  of  "  Metallurgy." 
With  Illustrations.    8vo.,  paper 50  cts. 

PERKINS.— Gas  and  Ventilation. 

Practical  Treatise  on  Gas  and  Ventilation.  With  Special  Relation  to 
Illuminating,  Heating,  and  Cooking  by  Gas.  Including  Scientific 
Helps  to  Engineer-students  and  others.  With  Illustrated  Diagrams. 
By  E.  E.  PERKINS.  12mo.,  cloth $1.25 

PERKINS  and  STOWE.— A  New  Guide  to  the  Sheet- 
iron  and  Boiler  Plate  Roller : 

Containing  a  Series  of  Tables  showing  the  Weight  of  Slabs  and  Piles 
to  produce  Boiler  Plates,  and  of  the  Weight  of  Piles  and  the  Sizes  of 
Bars  to  produce  Sheet-iron;  the  Thickness  of  the  Bar  Gauge  in 
decimals ;  the  Weight  per  foot,  and  the  Thickness  on  the  Bar  or  Wire 
Gauge  of  the  fractional  parts  of  an  inch ;  the  Weight  per  sheet,  and 
the  Thickness  on  the  Wire  Gauge  of  Sheet-iron  of  various  dimensions 
to  weigh  112  Ibs.  per  bundle;  and  the  conversion  of  Short  Weight 
into  Long  Weight,  and  Long  Weight  into  Short.  Estimated  and  col- 
lected by  G.  H.  PERKINS  and  J.  G.  STOWE $2.50 

PHILLIPS  and  DARLINGTON.— Records  of  Mining 

and  Metallurgy; 

Or  Facts  and  Memoranda  for  the  use  of  the  Mine  Agent  and  Smelter. 
By  J.  ARTHUR  PHILLIPS,  Mining  Engineer,  Graduate  of  the  Imperial 
School  of  Mines,  France,  etc.,  and  JOHN  DARLINGTON.  Illustrated 
by  numerous  engravings.  In  one  volume,  12mo.  .  .  $1.50 

PROTEAUX.— Practical  Guide  for  the   Manufacture 

of  Paper  and  Boards. 

By  A.  PROTEAUX,  Civil  Engineer,  and  Graduate  of  the  School  of  Arts 
aiid  Manufactures,  and  Director  of  Thiers'  Paper  Mill,  Puy-de-D6me. 
With  additions,  by  L.  S.  LE  NORMAND.  Translated  from  the  French, 
with  Notes,  by  HORATIO  PAINE,  A.  B.,  M.  D.  To  which  is  added  a 
Chapter  on  the  Manufacture  of  Paper  from  Wood  in  the  United 
States,  by  HENRY  T.  BROWN,  of  the  u  American  Artisan."  Illus- 
trated by  six  plates,  containing  Drawings  of  Haw  Materials,  Machi- 
nery, Plans  of  Paper-Mills,  etc.,  etc.  8vo $10.00 

REG3STAULT.— Elements  of  Chemistry. 
By  M.  V.  REGNAULT.  Translated  from  the  French  by  T.  FORREST 
BETTON,  M.  D.,  and  edited,  with  Notes,  by  JAMES  C.  BOOTH,  Melter 
and  Refiner  IT.  S.  Mint,  and  WM.  L.  FABER,  Metallurgist  and  Mining 
Engineer.  Illustrated  by  nearly  700  wood  engravings.  Comprising 
nearly  1500  pages.  In  two  volumes,  8vo.,  cloth.  .  .  .  $7.50 


18  HENRY  CAREY  BAIRD'S   CATALOGUE. 

REID. — A  Practical  Treatise  on  the  Manufacture  of 

Portland  Cement: 

By  HENRY  REID,  C.  E.  To  which  is  added  a  Translation  of  M.  A, 
Lipowitz's  Work,  describing  a  New  Method  adopted  in  Germany  for 
Manufacturing  that  Cement,  by  W.  F.  REID.  Illustrated  by  plates 
and  wood  engravings.  8vo $5.00 

KIFFAULT,  VERGNAUD,  and  TOUSSAINT.-A 
Practical  Treatise  on  the  Manufacture  of  Var- 
nishes. 

By  MM.  RIFFAULT,  VERGNAUD,  and  TOUSSAINT.  Revised  and 
Edited  by  M.  F.  MALEPEYRE  and  Dr.  EMIL  WINCKLER.  Illustrated. 
In  one  volume,  Svo.  (In  preparation.) 

RIFFATJLT,  VERGNAUD,  and  TOUSSAINT.— A 
Practical  Treatise  on  the  Manufacture  of  Colors 
for  Painting : 

Containing  the  best  Formulae  and  the  Processes  the  Newest  and  in 
most  General  Use.  By  M  M.  RIFFAULT,  VERGNAUD,  and  TOUSSAINT. 
Revised  and  Edited  by  M.  F.  MALEPEYRE  and  Dr.  EMIL  WINCKLER. 
Translated  from  the  French  by  A.  A.  FESQUET,  Chemist  and  Engi- 
neer. Illustrated  by  Engravings.  In  one  volume,  650  pages,  Svo. 

$7.50 

ROBINSON.— Explosions  of  Steam  Boilers: 
How  they  are  Caused,  and  how  they  may  be  Prevented.     By  J.  R. 
ROBINSON,  Steam  Engineer.     12mo $1.25 

ROPER.— A  Catechism  of  High  Pressure  or  Non- 
Condensing  Steam-Engines : 

Including  the  Modelling,  Constructing,  Running,  and  Management 
of  Steam  Engines  and  Steam  Boilers.  With  Illustrations.  By 
STEPHEN  ROPER,  Engineer.  Full  bound  tucks  .  .  .  $2.00 

ROSELEUR.— Galvanoplastic  Manipulations : 

A  Practical  Guide  for  the  Gold  and  Silver  Electro-plater  and  the 
Galvanoplastic  Operator.  Translated  from  the  French  of  ALFRED 
ROSELEUR,  Chemist,  Professor  of  the  Galvanoplastic  Art,  Manufactu* 
rer  of  Chemicals,  Gold  and  Silver  Electro-plater.  By  A.  A.  FESQUET, 
Chemist  and  Engineer.  Illustrated  by  over  127  Engravings  on  wood. 

8vo.,  495  pages $6.00 

^3^  This  Treatise  is  the  fullest  and  by  far  the  best  on  this  subject  ever 
published  in  the  United  States. 

SCHINZ.— Researches    on   the   Action   of   the    Blast 

Furnace. 

By  CHARLES  SCHINZ.  Translated  from  the  German  with  the  special 
permission  of  the  Author  by  WILLIAM  H.  MAW  and  MORITZ  MUL- 
LER.  With  an  Appendix  written  by  the  Author  expressly  for  this 
edition.  Illustrated  by  seven  plates,  containing  28  figures.  In  one 
volume,  12mo. $4.00 


HENRY  CAREY  BAIRD'S  CATALOGUE.  19 

SHAW.— Civil  Architecture : 

Being  a  Complete  Theoretical  and  Practical  System  of  Building,  con- 
taining the  Fundamental  Principles  of  the  Art.  By  EDWAED  SHAW, 
Architect.  To  which  is  added  a  Treatise  ou  Gothic  Architecture,  etc. 
By  THOMAS  W.  SILLOWAY  and  GEORGE  M.  HARDING,  Architects. 
The  whole  illustrated  by  One  Hundred  and  Two  quarto  plates  finely 
engraved  on  copper.  Eleventh  Edition.  4to.,  cloth.  .  $10.00 

SHUNK.— A  Practical   Treatise    on   Railway  Curves 

and  Location,  for  Young  Engineers. 
By  WILLIAM  F.  SHUNK,  Civil  Engineer.     12mo.          .        .        $2.00 

SLOAN.— American  Houses : 

A  variety  of  Original  Designs  for  Rural  Buildings.  Illustrated  by  26 
colored  Engravings,  with  Descriptive  References.  By  SAMUEL  SLOAN, 
Architect,  author  of  the  "  Model  Architect,"  etc.,  etc.  8vo.  $1.50 

SMEATON.— Builder's  Pocket  Companion: 

Containing  the  Elements  of  Building,  Surveying,  and  Architecture; 
with  Practical  Rules  and  Instructions  connected  with  the  subject. 
By  A.  C.  SMEATON,  Civil  Engineer,  etc.  In  one  volume,  12mo.  $1.50 

SMITH.— A  Manual  of  Political  Economy. 
By  E.  PESHINE  SMITH.    A  new  Edition,  to  which  is  added  a  full 
Index.    12mo.,  cloth $1.25 

SMITH.— Parks  and  Pleasure  Grounds: 

Or  Practical  Notes  on  Country  Residences,  Villas,  Public  Parks,  and 
Gardens.  By  CHARLES  H.  J.  SMITH,  Landscape  Gardener  and 
Garden  Architect,  etc.,  etc.  12mo. $2.25 

SMITH.— The  Dyer's  Instructor: 

Comprising  Practical  Instructions  in  the  Art  of  Dyeing  Silk,  Cotton, 
Wool,  and  Worsted,  and  Woollen  Goods :  containing  nearly  800 
Receipts.  To  which  is  added  a  Treatise  on  the  Art  of  Padding ;  and 
the  Printing  of  Silk  Warps,  Skeins,  and  Handkerchiefs,  and  the 
various  Mordants  and  Colors  for  the  different  styles  of  such  work. 
By  DAVID  SMITH,  Pattern  Dyer.  12mo.,  cloth.  .  .  .  $3.00 

SMITH.— The  Dyer's  Instructor: 

Comprising  Practical  Instructions  in  the  Art  of  Dyeing  Silk,  Cotton, 
Wool,  and  Worsted  and  Woollen  Goods.  Third  Edition,  with  many 
additional  Receipts  for  Dyeing  the  New  Alkaline  Blues  and  Night 
Greens,  with  Dyed  Patterns  affixed.  12uio.,  pp.  394,  cloth.  .  $10.50 

STEWART.— The  American  System. 

Speeches  on  the  Tariff  Question,  and  on  Internal  Improvements,  princi- 
pally delivered  in  the  House  of  Representatives  of  the  United  States, 
By  ANDREW  STEWART,  late  M.  C.  from  Pennsylvania.  With  a  Portrait, 
and  a  Biographical  Sketch.  In  one  volume,  8vo.,  407  pages.  $3.00 


20  HENRY   CAREY   BAIRD'S   CATALOGUE. 

STOKES.— Cabinet-maker's   and   Upholsterer's   Com- 
panion : 

Comprising  the  Rudiments  and  Principles  of  Cabinet-making  and  Up- 
holstery, with  Familiar  Instructions,  illustrated  by  Examples  for 
attaining  a  Proficiency  in  the  Art  of  Drawing,  as  applicable  to  Cabi- 
net-work ;  the  Processes  of  Veneering,  Inlaying,  and  Buhl-work  ;  the 
Art  of  Dyeing  and  Staining  Wood,  Bone,  Tortoise  Shell,  etc.  Direc- 
tions for  Lackering,  Japanning,  and  Varnishing;  to  make  French 
Polish ;  to  prepare  the  Best  Glues,  Cements,  and  Compositions,  and  a 
number  of  Receipts  particularly  useful  for  workmen  generally.  By 
J.  STOKES.  In  one  volume,  12mo.  With  Illustrations.  .  $1.25 

Strength  and  other  Properties  of  Metals : 

Reports  of  Experiments  on  the  Strength  and  other  Properties  of  Metals 
for  Cannon.  With  a  Description  of  the  Machines  for  testing  Metals, 
and  of  the  Classification  of  Cannon  in  service.  By  Officers  of  the  Ord- 
nance Department  U.  S.  Army.  By  authority  of  the  Secretary  of  War. 
Illustrated  by  25  large  steel  plates.  In  one  volume,  4to.  .  $10.00 

SULLIVAN.— Protection  to  Native  Industry. 

By  Sir  EDWARD  SULLIVAN,  Baronet,  author  of  "  Ten  Chapters  on 
Social  Reforms."  In  one  volume,  8vo $1.50 

Tables  Showing  the  Weight  of  Round,  Square,  and 

Flat  Bar  Iron,  Steel,  etc., 
By  Measurement.     Cloth 63 

TAYLOR.— Statistics  of  Coal : 

Including  Mineral  Bituminous  Substances  employed  in  Arts  and 
Manufactures;  with  their  Geographical,  Geological,  and  Commercial 
Distribution  and  Amount  of  Production  and  Consumption  on  the 
American  Continent.  With  Incidental  Statistics  of  the  Iron  Manu- 
facture. By  II.  C.  TAYLOR.  Second  edition,  revised  by  S.  S.  HAL- 
DEM  AN.  Illustrated  by  five  Maps  and  many  wood  engravings.  8vo., 
cloth $10.00 

TEMPLETON.— The  Practical  Examinator  on  Steam 
and  the  Steam-Engine : 

With  Instructive  References  relative  thereto,  arranged  for  the  Use  of 
Engineers,  Students,  and  others.  By  WM.  TEMPLETON,  Engineer. 
12mo $1.25 

THOMAS.— The  Modern  Practice  of  Photography. 
By  R.  W.  THOMAS,  F.  C.  S.    8vo.,  cloth 75 

THOMSON.— Freight  Charges  Calculator. 

By  ANDREW  THOMSON,  Freight  Agent.    24mo.    .        .        .       $1.25 

TURNING:   Specimens  of  Fancy  Turning  Executed 
on  the  Hand  or  Foot  Lathe: 

With  Geometric,  Oval,  and  Eccentric  Chucks,  and  Elliptical  Cutting 
Frame.  By  an  Amateur.  Illustrated  by  30  exquisite  Photographs. 
4to $3.00 


HENRY  CAREY  BAIRD'S  CATALOGUE.  21 

Turner's  (The)  Companion: 

Containing  Instructions  in  Concentric,  Elliptic,  and  Eccentric  Turn- 
ing :  also  various  Plates  of  Chucks,  Tools,  and  Instruments  ;  and  Di- 
rections for  using  the  Eccentric  Cutter,  Drill,  Vertical  Cutter,  and 
Circular  Rest ;  with  Patterns  and  Instructions  for  working  them.  A 
new  edition  iu  one  volume,  12mo.  $1.50 

UKBIN.— BRULL.— A  Practical   Guide  for  Puddling 

Iron  and  Steel. 

By  ED.  URBIN,  Engineer  of  Arts  and  Manufactures.  A  Prize  Essay 
read  before  the  Association  of  Engineers,  Graduate  of  the  School  of 
Mines,  of  Liege,  Belgium,  at  the  Meeting  of  1 865-6.  To  which  is  added 
A  COMPARISON  OF  THE  RESISTING  PROPERTIES  OF  IRON  AND  STEEL. 
By  A.  BRULL.  Translated  from  the  French  by  A.  A.  FESQUET,  Che- 
mist and  Engineer.  In  one  volume,  8vo $1.00 

VAILE. — Galvanized  Iron  Cornice- Worker's  Manual: 

Containing  Instructions  in  Laying  out  the  Different  Mitres,  and  Ma- 
king Patterns  for  all  kinds  of  Plain  and  Circular  Work.  Also,  Tables 
of  Weights,  Areas  and  Circumferences  of  Circles,  and  other  Mattel- 
calculated  to  Benefit  the  Trade.  By  CHARLES  A.  VAILE,  Superin- 
tendent "  Richmond  Cornice  Works,"  Richmond,  Indiana.  Illustra- 
ted by  21  Plates.  In  one  volume,  4to $5.00 

VILLE.— The  School  of  Chemical  Manures : 

Or,  Elementary  Principles  in  the  Use  of  Fertilizing  Agents.  From  the 
French  of  M.  GEORGE  VILLE,  by  A.  A.  FESQUET,  Chemist  and  Engi- 
neer. With  Illustrations.  In  one  volume,  12  mo.  .  .  $1.25 

VOGDES. — The  Architect's  and  Builder's  Pocket  Com- 
panion and  Price  Book: 

Consisting  of  a  Short  but  Comprehensive  Epitome  of  Decimals,  Duo- 
decimals, Geometry  and  Mensuration ;  with  Tables  of  U.  S.  Measures, 
Sizes,  Weights,  Strengths,  etc.,  of  Iron,  Wood,  Stone,  and  various 
other  Materials,  Quantities  of  Materials  in  Given  Sizes,  and  Dimen- 
sions of  Wood,  Brick,  and  Stone ;  and  a  full  and  complete  Bill  of 
Prices  for  Carpenter's  Work ;  also,  Rules  for  Computing  and  Valuing 
Brick  and  Brick  Work,  Stone  Work,  Painting,  Plastering,  etc.  By 
FRANK  W.  VOGDES,  Architect.  Illustrated.  Full  bound  in  pocket- 
book  form $2.00 

Bound  in  cloth. 1.50 

WARN.— The  Sheet-Metal  Worker's  Instructor: 

For  Zinc,  Sheet-Iron,  Copper,  and  Tin-Plate  Workers,  etc.  Contain- 
ing a  selection  of  Geometrical  Problems ;  also,  Practical  and  Simple 
Rules  for  describing  the  various  Patterns  required  in  the  different 
branches  of  the  above  Trades.  By  REUBEN  H.  WARN,  Practical  Tin- 
plate  Worker.  To  which  is  added  an  Appendix,  containing  Instruc- 
tions for  Boiler  Making,  Mensuration  of  Surfaces  and  Solids,  Rules  foi 
Calculating  the  Weights  of  different  Figures  of  Iron  and  Steel,  Tables 
of  the  Weights  of  Iron,  Steel,  etc.  Illustrated  by  32  Plates  and  37 
Wood  Engravings.  8vo. $3.00 


22  HENRY  CAKEY  BAIRD'S  CATALOGUE. 

WATSON.— A  Manual  of  the  Hand-Lathe: 

Comprising  Concise  Directions  for  working  Metals  of  all  kinds,  Ivory, 
Bone  and  Precious  Woods;  Dyeing,  Coloring,  and  French  Polishing; 
Inlaying  by  Veneers,  and  various  methods  practised  to  produce  Elabo- 
rate work  with  Dispatch,  and  at  Small  Expense.  By  EGBERT  P. 
WATSON,  late  of  "  The  Scientific  American,"  Author  of  "  The  Modern 
Practice  of  American  Machinists  and  Engineers."  Illustrated  by  78 
Engravings.  . .  .  $1.50 

WATSON.— The  Modern  Practice  of  American  Ma- 
chinists and  Engineers: 

Including  the  Construction,  Application,  and  Use  of  Drills,  Lathe 
Tools,  Cutters  for  Boring  Cylinders,  and  Hollow  Work  Generally, 
with  the  most  Economical  Speed  for  the  same  ;  the  Results  verified  by 
Actual  Practice  at  the  Lathe,  the  Vice,  and  on  the  Floor.  Together 
with  Workshop  Management,  Economy  of  Manufacture,  the  Steam- 
Engine,  Boilers,  Gears,  Belting,  etc.,  etc.  By  EGBERT  P.  WATSON, 
late  of  the  "  Scientific  American."  Illustrated  by  86  Engravings.  In 
one  volume,  12mo $2.50 

WATSON.— The  Theory  and  Practice  of  the  Art  of 
Weaving  by  Hand  and  Power : 

With  Calculations  and  Tables  for  the  use  of  those  connected  with  the 
Trade.  By  JOHN  WATSON,  Manufacturer  and  Practical  Machine 
Maker.  Illustrated  by  large  Drawings  of  the  best  Power  Looms. 
8vo. $7.50 

WEATHERLY.— Treatise  on  the  Art  of  Boiling  Su- 
gar, Crystallizing,  Lozenge-making,  Comfits,  Gum 
Goods. 

12mo $2.00 

WILL. — Tables  for  Qualitative  Chemical  Analysis. 
By  Professor  HEINRICH  WILL,  of  Giessen,  Germany.     Seventh  edi- 
tion.   Translated  by  CHARLES  F.  HIMES,  Ph.  D.,  Professor  of  Natu- 
ral Science,  Dickinson  College,  Carlisle,  Pa.         .        .        .          $1.50 

WILLIAMS.— On  Heat  and  Steam: 

Embracing  New  Views  of  Vaporization,  Condensation,  and  Explosions. 
By  CHARLES  WYE  WILLIAMS,  A.  I.  C.  E.  Illustrated.  8vo.  $3.50 

WOHLER,.— A  Hand-Book  of  Mineral  Analysis. 
By  F.  WOHLER,  Professor  of  Chemistry  in  the  University  of  Gottin- 
gen.    Edited  by  HENRY  B.  NASON,  Professor  of  Chemistry  in  the 
Rensselaer  Polytechnic  Institute,  Troy,  New  York.     Illustrated.     In 
one  volume,  12mo $3  00 

WORSSAM.— On  Mechanical  Saws: 

From  the  Transactions  of  the  Society  of  Engineers,  1869.  By  S.  W. 
WORSSAM,  Jr.  Illustrated  by  18  large  plates.  8vo.  .  .  $5.00 


HENRY  CAREY  BAIRD'S  CATALOGUE.  23 


RECENT  ADDITIONS  TO  OUR  LIST, 


AUERBACH. — Anthracen :  Its  Constitution,  Properties,  Man- 
ufacture, and  Derivatives,  including  Artificial  Alizarin,  An- 
thrapurpurin,  with  their  applications  in  Dyeing  and  Printing. 

By  G.  AUERBACH.    Translated  and  edited  by  WM.  CROOKES,  F.  R.  S. 

8vo $5.00 

BECKETT.— Treatise  on  Clocks,  Watches  and  Bells. 
By  SIR  EDMUND  BECKETT,  Bart.    Illustrated.    12mo.         .        $1.75 

BARLOW. — The  History  and  Principles  of  Weaving,  by  Hand 
and  by  Power. 

Several  Hundred  Illustrations.  8vo $10.00 

BOURNE. — Recent  Improvements  in  the  Steam  Engine. 

By  JOHN  BOURNE,  C.  E.  Illustrated.  16mo.  .  .  .  $1.50 
CLARK. — Fuel :  Its  Combustion  and  Economy. 

By  D.  KINNEAR  CLARK,  C.  E.  144  Engravings.  12mo.  .  $1.50 
CRISTIANI.— Perfumery  and  Kindred  Arts. 

By  R.  S.  CRISTIANI.  8vo.  $5.00 

COLLENS.— The  Eden  of  Labor,  or  the  Christian  Utopia. 

12mo.  Paper,  $1.00;  Cloth,  $1.25 

CUPPER.— The  Universal  Stair  Builder. 

Illustrated  by  29  plates.  4to. $2.50 

COOLEY.— A  Complete  Practical  Treatise  on  Perfumery. 

By  A.  J.  COOLEY.     12nio.        .        .        .        .        .        .        .        $1.50 

DAVIDSON.— A  Practical  Manual  of  House  Painting,  Grain- 
ing, Marbling  and  Sign  Writing : 

With  9  Colored  Illustrations  of  Woods  and  Marbles,  and  many  Wood 
Engravings.  12mo. $3.00 

EDWARDS.— A  Catechism  of  the  Marine  Steam  Engine. 
By  EMORY  EDWARDS.    Illustrated.    12mo.          .        .        .        $2.00 

HASERICK.— The  Secrets  of  'he  Art  of  Dyeing  Wool,  Cotton, 

and  Linen : 

Including  Bleaching  and  Coloring  Wool  and  Cotton  Hosiery  and 
Random  Yarns.  By  E.  C.  HASERICK.  Illustrated  by  323  Dyed  Pat- 
terns of  the  Yarns  or  Fabrics.  8vo $25.00 

HENRY.— The  Early  and  Later  History  of  Petroleum. 
By  J.  T.  HENRY.    Illustrated.    8vo $4.50 


24  HENRY  CAREY  BAIRD'S  CATALOGUE. 

KELLOGG.— A  New  Monetary  System. 
By  ED.  KELLOGG.     Fifth  Edition.     Edited  by  MARY  KELLOGG 
PUTNAM.     12mo.     Paper,  $1.00;  CJoth,         ....        $1.50 

KEMLO.— Watch  Repairer's  Hand-Book. 
Illustrated.     12mo. $1.25 

MORRIS.— Easy  Rules  for  the  Measurement  of  Earthworks  by 
means  of  the  Prismoidal  Formula. 

By  ELWOOD  MORRIS,  C.  E.  8vo.  $1.50 

McCULLOCH.— Distillation,  Brewing  and  Malting. 

By  J.  C.  McCULLOCH.     12mo $1.00 

NEVILLE.— Hydraulic  Tables,    Co- Efficients,   and    Formulae 
for  Finding  the  Discharge  of  Water  from  Orifices,  Notches, 
Weirs,  Pipes,  and  Rivers. 
Illustrated.     12mo $5.00 

NICOLLS.— The  Railway  Builder. 

A  Hand-book  for  Estimating  the  Probable  Cost  of  American  Railway 
Construction  and  Equipment.  By  WM.  J.  NICOLLS,  C.  E.  Pocket- 
book  Form $2.00 

NORMANDY.— The     Commercial     Hand-book    of    Chemical 

Analysis. 
By  H.  M.  NOAD,  Ph.  D.     12mo $5.00 

PROCTOR.— A  Pocket-Book  of  Useful  Tables  and  Formulae 

for  Marine  Engineers. 
By  FRANK  PROCTOR.     Pocket-book  Form.  .        .        .        $2.00 

ROSE. — The  Complete  Practical  Machinist : 

Embracing  Lathe  Work,  Vise  Work,  Drills  and  Drilling,  Taps  and 
Dies,  Hardening  and  Tempering,  the  Making  and  Use  of  Tools,  etc., 
etc.  By  JOSHUA  ROSE.  130  Illustrations.  12mo.  .  .  $2.50 

SLOAN. — Homestead  Architecture. 
By  SAMUEL  SLOAN,  Architect.    200  Engravings.    8vo.        .        $3.50 

SYME. — Outlines  of  an  Industrial  Science. 
By  DAVID  SYME.     12mo $2.00 

WARE.— The  Coachmaker's  Illustrated  Hand-Book. 

Fully  Illustrated.     8vo.  $3.00 

WIGHTWICK.— Hints  to  Young  Architects. 
Numerous  Wood  Cuts.     12mo $2.00 

WILSON.— First  Principles  of  Political  Economy. 

12mo $1.50 

WILSON.— A  Treatise  on  Steam  Boilers,  their  Strength,  Con- 
struction, and  Economical  Working. 
By  ROBT.  WILSOK.    Illustrated.    12mo $2.50 


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